The Great Australian Bake Off

The tasty treats are made with cardamom cream, homemade fig and ginger jam and coffee biscuit. 


  • For the Coffee Biscuit

  • 200g unsalted butter

  • 2/3 cup caster sugar

  • 1 vanilla bean

  • 1egg

  • 1 ½ cups self raising flour

  • ¾ cup of plain flour

  • ¾ cup desiccated coconut

  • 2 tablespoons espresso coffee

  • For the Cardamom Cream

  • 100g butter unsalted

  • 3 cups pure icing sugar

  • 1 teaspoon vanilla paste

  • 2-3 tablespoons milk

  • 1 teaspoon ground cardamom

  • For the Fig and Ginger Jam

  • 600g ripe figs, washed and diced

  • 1.35kg warm preserving sugar

  • 1½ tbsp ground ginger

  • 1 green apple, peeled and diced

  • 4 tbsp crystallised stem ginger, chopped roughly

  • 5 tbsp white wine vinegar

  • 3 lemons, juice only

  • 290ml water

  • Presentation

  • Edible flowers

  • Equipment

  • kitchen aid or stand mixer, non-stick baking mat (silpat), food processor, 3 medium saucepans, mixing bowls, heatproof Pyrex bowl, 2x 7inchx 7cm high round cake tins, flat base, palette knife, disposable piping bags, spatula, measuring cups, scales, sharp knife, mandolin, wire wrack, teaspoons, fork, baking paper, pastry brush, metal skewer, measuring jug, fine sieve, microplane fine zester,


  • For the Biscuits:

  • 1.

    Preheat oven to 180c

  • 2.

    Cream butter and sugar until light. Add vanilla and egg and beat until, combined. Add flours, coconut and coffee and mix well with wooden spoon

  • 3.

    Roll into a log and refrigerate slightly. Slice into rounds and rough tops with a fork

  • 4.

    Bake for 12-15 minutes

  • 5.

    Leave to harden on the tray

  • Cardamom Cream:

  • 1.

    Beat butter, sugar and vanilla until light and fluffy, adding milk to make smooth. Adjust cardamom.

  • For the Jam:

  • 1.

    Place figs, sugar and ground ginger in a large saucepan. Add crystallised ginger, Apple, water, lemon juice and vinegar.

  • 2.

    Stir on a low heat until sugar has dissolved.

  • 3.

    Bring to the boil where jam has reached setting point

  • 4.

    Allow to cool

  • Assembly:

  • 1.

    Sandwich biscuits together with jam and cream

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 404kj
  • Fat Total 10g
  • Saturated Fat 6g
  • Protein 1g
  • Carbohydrate 78g
  • Sugar 69g
  • Sodium 6mg

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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