The Great Australian Bake Off

An incredible biscuit creation inspired by the works of Picasso.


  • Gingerbread (main structural form)

  • 200g dark brown sugar

  • 350g honey

  • 375g plain flour

  • 375g bakers flour

  • 2 egg yolks room temp

  • 500g salted butter - room temp

  • 5g cinnamon

  • 20g ground ginger

  • 5g ground cloves

  • 5g ground cardamom

  • 2 tsp bicarbonate of soda

  • Macaron (Picasso-esque face)

  • 290g almond meal

  • 490g pure icing sugar

  • 23g egg white powder

  • 245g egg white at room temp

  • 90g caster sugar

  • Food colouring gels  (black, copper, brown, violet, red, pink, gold, lemon)

  • Food-grade Titanium Dioxide powder (white colouring)

  • Tuile (Hair layers and curls)

  • 225g butter unsalted room temp

  • 260g pure icing sugar

  • 4 egg whites room temp

  • 1g egg white powder

  • Vanilla bean paste

  • 255g cake flour

  • Food colouring gels - red, pink, yellow, orange

  • Caramel (gingerbread glue)

  • 200g caster sugar

  • 30g water


  • Gingerbread:

  • 1.

    Beat butter and sugar until light and fluffy.

  • 2.

    Beat in egg yolks, spices and honey.

  • 3.

    Knead in flour until well combined and smooth.

  • 4.

    Form into disc shape and wrap in plastic wrap.

  • 5.

    Refrigerate for at least 30 mins.

  • 6.

    Heat oven to 135 degrees celsius.

  • 7.

    Roll out to 3mm thick between sheets of silicon paper.

  • 8.

    Cut out required shapes and slide paper onto baking sheets.

  • 9.

    Bake 14 mins.

  • 10.

    Cool and reserve for assembly.

  • Macaron:

  • 1.

    *Drawing will be pre-designed on paper and will be used as a template.

  • 2.

    Prepare a large Silpat mat on a baking sheet, place paper design in centre then cover with a layer of silicon paper.

  • 3.

    Sift caster sugar and egg white powder together several times.

  • 4.

    In a food processor, process almond meal and icing sugar then pass through a sieve.

  • 5.

    Whisk egg whites with sugar and egg white powder mix until stiff.

  • 6.

    Fold dry ingredients in to egg whites.

  • 7.

    Divide mixture into small bowls; add desired colouring and mix.

  • 8.

    Place into silicon piping bags.

  • 9.

    Pipe outlines of design first, then proceed to fill with required colours.

  • 10.

    Allow to sit for 30mins to form skin.

  • 11.

    Heat oven to 130 degrees celsius.

  • 12.

    Cook for about 30mins turn off oven and let cool and dry out for about 15 mins.

  • 13.

    Allow to cool on paper at room temp and reserve.

  • Tuile (Hair layers and curls):

  • 1.

    Beat butter, sugar and vanilla in stand mixer with scraper beater attachment until light and fluffy.

  • 2.

    Gradually add egg whites.

  • 3.

    Add flour and mix to combine (don't over mix).

  • 4.

    Rest in fridge for 1 hour prior to use.

  • 5.

    Divide mixture into small bowls and mix in colouring thoroughly.

  • 6.

    Place stencils on silicon paper on silpat mats and using palette knife spread batter in an even layer to fill stencil.

  • 7.

    Remove stencil and slide silicon paper onto very flat baking sheet.

  • 8.

    Bake for 7 mins.

  • 9.

    Remove sheet from oven and immediately shape/roll using dowel rods and large rolling pin then leave to cool and set. Note: bake small batches as need to work very quickly shaping and Tuile hardens quickly upon cooling.

  • Caramel (gingerbread glue):

  • 1.

    Bring to boil until just starting to change colour and reduce heat to lowest setting to keep warm and slow down the caramelisation process.

  • 2.

    Use immediately to glue structure together.

  • Assembly:

  • 1.

    Edible diamonds – Clear - set

  • Saffron Fairyfloss:

  • 1.

    Side 1: Working from largest (centre) section to the smallest, begin by gluing profile sections together with small gingerbread spacers and hot caramel only at the top end of the section so that the base edges touch. This will create a fanned effect as the sections are built up.

  • 2.

    Side 2: Carefully flip the structure over so that the largest (centre) section is again the top face and repeat the gluing process with remaining gingerbread sections and hot caramel.

  • 3.

    Leave to cool and set firm for a few mins then stand upright and pour remaining caramel over the shoulder sections on either side to cover the sections and add a glossy finish to the edges. Drizzle caramel across the top so that more is added to the glued spacers to ensure a solid binding.

  • 4.

    Attach Macaron face.

  • 5.

    Attach Tuile hair.


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

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