The Great Australian Bake Off

Made with marshmallow fondant and white chocolate ganache, this is a must have for morning tea. 


  • ½ cup cornflour for dusting

  • Biscuits

  • 220g butter, unsalted

  • 200g caster sugar

  • 1 egg

  • 1 teaspoon vanilla essence

  • 420g plain flour

  • 4 tbs chai tea spice powder

  • Marshmallow Fondant

  • ½ cup sugar, caster

  • 1.5 tsp glucose syrup

  • 30ml water

  • 4 egg whites

  • 500g icing sugar

  • White Chocolate Ganache

  • 90ml pure cream

  • 300g white chocolate


  • 1.

    Cream together butter and sugar; add eggs and vanilla essence then flour and 3 tbsp chai powder. Bring together to form a dough and roll out. Cut out 12 rounds and 12 rounds with a star in the centre cutter out. Sprinkle with little chai and bake at 180’c for 8-10 minutes.

  • 2.

    For marshmallow fondant, boil sugar, glucose and water until it reaches 245’f or 120’c. Whip egg whites until soft peaks form then pour in syrup. Whip for about 5 minutes. Add icing sugar slowly then turn out and keep adding until no longer sticky. Wrap and refrigerate.

  • 3.

    To make ganache, warm cream and chocolate in the microwave at a low power in 30 second intervals. Then chill.

  • 4.

    Roll out Marshmallow fondant and cut out circles and stick on one biscuit with ganache. Drizzle ganache on half the biscuits and stick biscuits together with ganache and fondant

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 379kj
  • Fat Total 13g
  • Saturated Fat 8g
  • Protein 3g
  • Carbohydrate 62g
  • Sugar 44g
  • Sodium 24mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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