The Great Australian Bake Off

Create these delicious biscuits that look almost too pretty to eat.


  • Shortbread (Note: 4 quantities)

  • 210g caster sugar

  • 300g salted butter

  • 1 tsp vanilla bean paste

  • 1 egg

  • 45g rice flour

  • 435g plain bakers’ flour

  • ½ tsp salt 

  • Pink food colouring

  • Yellow food colouring

  • 3 cups plain bakers’ flour, for dusting

  • Royal Icing

  • 2 cups pure icing sugar

  • 1 egg white

  • ½ tsp lemon juice

  • 50g pure icing sugar

  • 100g glace red cherries

  • 100g pecan nuts

  • 1kg white fondant

  • 50g cornflour extra to knead icing

  • Edible gold paint

  • Fondant


  • Shortbread:

  • 1.

    Preheat oven to 175°C.

  • 2.

    Beat sugar, butter, vanilla and egg till thick and creamy.

  • 3.

    Add flours and salt. Mix on low till combined.

  • 4.

    Turn onto floured surface and knead till it forms a smooth ball.

  • 5.

    Roll and shape as required.

  • 6.

    Large discs bake at 175°C for approx 25-30 mins till firm.

  • 7.

    Smaller shape. Bake for 15-20 mins.

  • Dough Flowers:

  • 1.

    Using the third quantity of dough divide into 3.

  • 2.

    Colour 1 pink; 1 yellow and 1 plain.

  • 3.

    Roll and cut flowers.

  • 4.

    Make flower centers by rolling a small amount of yellow dough between your fingers and press into each flower.

  • 5.

    Bake at 130°C for approx 15 mins till firm.

  • Royal Icing:

  • 1.

    Sift icing sugar. Add egg white and lemon juice and beat well.

  • Decorate Biscuits:

  • 1.

    Roll out remaining dough and cut with shaped cutters.

  • 2.

    Place ½ glace cherries and pecan nuts alternately on biscuits. Bake at 180°C for approx 15-20 mins till pale golden.

  • 3.

    Arrange on cake stand.

  • To Assemble:

  • 1.

    Start with legs of each stand, joining with royal icing. Allow to set.

  • 2.

    Colour fondant soft pink. Roll out thinly.

  • 3.

    Place a small amount royal icing on each plate. Cut fondant to fit and attach to biscuit plate.

  • 4.

    Place each plate onto biscuit legs joining with royal icing.

  • 5.

    Use a paint brush and sponge to paint edible gold paint on each plate.

  • 6.

    Attach shortbread flowers to sides of each plate with royal icing. Allow to dry.

  • 7.

    Place each plate in tiers to form a three tiered cake stand.


This recipe has not been edited or tested by the Bake Off Food Department.

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