The Great Australian Bake Off

Featuring coconut, vanilla and raspberry jam,and topped with an edible glitter hologram, these pretty biscuits are sure to impress. 


  • 180g unsalted butter

  • 2 cups of plain flour

  • 2 tsp baking powder

  • 1 tsp vanilla essence

  • ½ cup firmly packed brown sugar

  • 1 egg

  • ¼ tsp bicarbonate of soda

  • 2/3 cup desiccated coconut

  • Jam

  • 300g raspberries

  • 1 cup caster sugar

  • 1 lemon

  • Filling

  • 60g unsalted butter

  • 120g pure icing sugar

  • ½ tsp vanilla essence

  • 2 tsp milk

  • Decoration

  • 2 cups pure icing sugar

  • 1 egg white

  • edible glitter hologram white 5g

  • Equipment

  • Heart shaped biscuit cutters  1 large and 1 small

  • 2 aluminium baking trays – 42x30cm

  • Piping bag – size 14

  • piping tip – number 4


  • 1.

    Cream butter, sugar and vanilla essence until combined

  • 2.

    Add egg  and mix until well combined

  • 3.

    Mix in sifted flour, bicarbonate of soda and coconut

  • 4.

    Remove dough from mixing bowl and form into a flat ball shape

  • 5.

    Roll between 2 sheets of grease proof paper until approximately 5mm thick

  • 6.

    Cut 24 biscuits from the dough with a large heart cutter

  • 7.

    Make the top biscuit use a smaller heart cutter and cut shape in the middle of 12 of the larger hearts

  • 8.

    Bake at 190C for 10-15 minutes

  • 9.

    Butter cream- beat butter essence and icing sugar until light and fluffy, beat in milk

  • 10.

    Boil down raspberries and sugar on a low heat for 20-30 minutes until nice and thick then allow to cool completely

  • 11.

    Pipe butter cream around the outside edge of the bottom biscuit then fill the inside with raspberry jam

  • 12.

    Place window  biscuit on top of the jam and press down gently

  • 13.

    Decorate with icing and glitter


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

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