The Great Australian Bake Off

Impress friends and family with this biscuit creation! Topped with maraschino cherries, black cherries and Edible gold leaf, this recipe will blow minds, 


  • Gingerbread

  • 750g plain flour, plus extra for rolling out

  • 1 tsp baking powder

  • 2 tsp ground ginger

  • 2 tsp ground cinnamon

  • ½ tsp ground allspice

  • 225g butter

  • ½ tsp salt

  • 115g light soft brown sugar

  • 350g black treacle

  • Royal Icing

  • 3 cups pure icing sugar

  • 2 egg whites

  • Decorating

  • 250ml thickened cream

  • 1 vanilla bean

  • 1 tablespoon pure icing sugar

  • 500g fresh black cherries

  • 250g packet maraschino cherries

  • Icing sugar for dusting

  • 50ml kirsch

  • 400g dark chocolate 70%

  • 200g white chocolate

  • Edible gold leaf

  • Equipment

  • Metal cutters for the leaves, birds

  • 3 piping bags with very fine nozzles, one star shape nozzle for the piping bag


  • For the Gingerbread:

  • 1.

    Preheat oven to 180 degrees celsius. Line baking trays with grease proof paper.

  • 2.

    Sift together flour, baking powder and spices in a mixing bowl.

  • 3.

    In a saucepan over low heat combine and melt treacle, butter, sugar and salt and then add to flour to form dough.

  • 4.

    Lightly knead and then roll out on a floured surface.

  • 5.

    Using stencil and cutters cut all elements of the clock, grouping together pieces with similar cooking times.

  • 6.

    Bake until edges are a little darker than the centre (13 minutes for large shapes).

  • 7.

    Cool on wire wrack.

  • For the Royal Icing:

  • 1.

    Using handheld beater beat egg whites until soft peaks form. Gradually add icing sugar until thick.

  • For the Assembly:

  • 1.

    Construct the clock using the royal icing to hold everything together. While that sets go onto piping all the detail on the leaves and birds with royal icing and melts dark chocolate.

  • 2.

    Dip fresh cherries in dark chocolate.

  • 3.

    Whip cream with vanilla, kirsch, icing sugar and place in piping bag.

  • 4.

    Attach all of the decorative leaves and birds to the face of the clock. Decorate with piped whipped cream, chocolate dipped cherries, maraschino cherries and more melted chocolate.


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

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