The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24628/chocolate-and-orange-chinese-lantern

LifestyleFOOD.com.au

A delicate piece of edible art with bold flavours.

Ingredients

  • Chocolate Coffee Cookie

  • 380g flour, plain

  • 70g cocoa

  • 1 tsp baking powder

  • ½ tsp salt

  • 250g unsalted butter

  • 160g brown sugar, light

  • 60ml freshly brewed strong coffee (double shot espresso topped up with hot water)

  • Orange Butter Cookie

  • 440g flour, plain

  • 1 tsp baking powder

  • ½ tsp salt

  • 250g unsalted butter

  • 160g brown sugar

  • 60g freshly squeezed juice from 2 oranges

  • 2 tsp orange zest

  • Fondant Pictures

  • 300g white fondant (white chocolate flavour)

  • ½ tsp tylose powder (5g)

  • Icing mixture for dusting

  • 2 tbs vodka (or similar white coloured alcohol)

  • Gel/Paste food colouring in red, green, yellow and black

  • 10 skewers

  • Royal Icing Glue

  • 1 egg white

  • 1 tsp orange juice

  • 200g icing mixture

Method

  • Chocolate Coffee Cookie:

  • 1.

    Preheat oven to 180 C

  • 2.

    Sift flour, cocoa, baking powder and salt together

  • 3.

    Cream butter and sugar until light and fluffy

  • 4.

    Beat in brewed coffee

  • 5.

    Beat in sifted dry ingredients and mix well.

  • 6.

    Dough should be quite stiff. Separate and flatten out into discs.

  • 7.

    Wrap in cling wrap and refrigerate for 10 minutes

  • 8.

    Roll out dough to a 0.5cm thickness

  • 9.

    Using stencils, cut out cookie shapes and place on baking sheet

  • 10.

    Refrigerate until firm again

  • 11.

    Put cookies onto baking tray and bake for 20 minutes or until done

  • 12.

    Let cookies cool on tray for 5 minutes before transferring to wire rack to completely cool down

  • Orange Butter Cookie:

  • 1.

    Sift flour, baking powder and salt together

  • 2.

    Cream butter and sugar until light and fluffy

  • 3.

    Beat in orange juice and zest

  • 4.

    Beat in sifted dry ingredients and mix well

  • 5.

    Dough should be quite stiff. Separate and flatten out into discs.

  • 6.

    Wrap in cling wrap and refrigerate for 15 minutes or until firm

  • 7.

    Roll out dough to a 0.5cm thickness

  • 8.

    Using stencils, cut out 6 rectangle shapes and place on baking sheet

  • 9.

    Refrigerate until firm again

  • 10.

    Put cookies onto baking tray and bake for 10 minutes or until done and brown around the edges.

  • 11.

    Let cookies cool on tray for 5 minutes before transferring to wire rack to completely cool down

  • Fondant Pictures:

  • 1.

    Dust surface with icing sugar

  • 2.

    Knead fondant with ½ tsp tylose powder until soft and pliable

  • 3.

    Roll out until 0.2cm thick

  • 4.

    Cut into desired rectangle shapes to fit orange cookies

  • 5.

    Let dry for 10 minutes

  • 6.

    Mix colour paste with a little bit of vodka until desired colour is achieved

  • 7.

    Using a soft brush, paint your desired picture onto the fondant

  • 8.

    Dry for 10 minutes

  • Royal Icing Glue:

  • 1.

    Beat egg white with orange juice

  • 2.

    Slowly add in icing sugar mixture, beating well each time until desired consistency is achieved

  • 3.

    Spoon icing mixture into a piping bag with a #4 or #2 nozzle attachment

  • Assembling Lantern:

  • 1.

    Place presentation board on turntable.

  • 2.

    Using the royal icing glue, pipe icing sugar around the back of fondant panels

  • 3.

    Stick the fondant panels on each of the rectangle cookies (D1-6)

  • 4.

    Pipe some icing in the middle of cookie B1

  • 5.

    Stick cookie A flat on the centre of cookie B1

  • 6.

    Pipe some icing in the middle of cookie A

  • 7.

    Stick cookie B2 flat on the centre of cookie A

  • 8.

    Pipe icing on the long edge of F and attach them underneath the edge of cookie A to form a “leg’ in the middle of a side of the hexagon.

  • 9.

    Repeat for all 6 pieces and sides.

  • 10.

    Pipe icing on the edges of one of the rectangle cookies (D1)

  • 11.

    Attach it so that it is upright with the short edge joining the sides of cookie B1 hexagon

  • 12.

    Pipe icing on the edges of another rectangle cookie (D2)

  • 13.

    Attach it so that the long edge joins up with D1 and the short edge with B1

  • 14.

    Continue until all 6 panels are standing upright and form a hexagon around B1

  • 15.

    Pipe icing on the back of thin long chocolate cookie strips (C) and attach them where the long rectangle edges join together

  • 16.

    Pipe icing on the top edges of the hexagon and stick cookie (E) on top of the hexagon

  • 17.

    Pipe icing on back of B3 and stick on top of cookie (E)

  • 18.

    Your lantern is complete

Notes

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

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