The Great Australian Bake Off

This melt-in-your mouth recipe Is crafted with glace cherries, edible gold dust and lemon zest.


  • Biscuits

  • 1 cup pure icing sugar

  • 700g softened salted butter

  • 2 tsp vanilla bean paste

  • 2 tsp finely grated lemon zest

  • 4 cups plain flour

  • 1 cup cornflour

  • Filling

  • 2 cups pure icing sugar

  • 125g softened salted butter

  • 1 tsp lemon extract (chocolate oil flavours)

  • Yellow food colouring

  • 12 red glace cherries

  • Edible gold dust


  • 1.

    Preheat oven 180°C.

  • 2.

    Sift icing sugar add butter and beat till thick and creamy.

  • 3.

    Add paste and zest.

  • 4.

    Add flours and mix well.

  • 5.

    Line baking trays with baking paper.

  • 6.

    Transfer mix to a piping bag fitted with a fluted tube. Pipe swirls onto trays.

  • 7.

    Bake at 180°C for approx 15-20 mins till firm and pale golden.

  • Filling:

  • 1.

    Sift icing sugar. Add rest of ingredients and beat until thick and creamy.

  • 2.

    Join biscuits together with piped filling.

  • 3.

    Attach ½ glace cherries on top of each biscuit with a small amount of icing.


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

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