The Great Australian Bake Off

This super impressive creation is made with both white and dark chocolate, as well as cardamom. 


  • Biscuit

  • 250g unsalted butter at room temp

  • 1 cup caster sugar

  • 1 egg

  • 2 tbs vanilla essence

  • 3 tbs cardamom ground

  • 5 cups plain flour

  • 2 tsp bicarb soda

  • ½ cup milk

  • Red food colour

  • 500g icing sugar mixture

  • Red food colouring

  • Black Fondant

  • 375g dark chocolate melts

  • 375g white chocolate melts

  • Silver decoration pearls


  • 1.

    Cream butter and sugar in a large bowl until smooth.

  • 2.

    Add egg , vanilla and cardamom and mixed well.

  • 3.

    Using a mixer or food processer, gradually add flour and milk, red colour until a firm dough forms. Turn out dough and needs to ensure all its well combine and leave to rest in freezer for 5-10 minutes

  • 4.

    Split the dough into four and roll out on a floured surfaced until about ½ cm thick.

  • 5.

    Using premade stencils, cut out 5 walls (you will only need 4 but good to have backups), a base for the roof and triangles for the roof.

  • 6.

    Place onto lined baking trays and bake in a preheat 160 oven for 30-40 minutes to ensure biscuit is cooked all the way through.- allow biscuit to cool on cooling racks.

  • 7.

    Using a can for support, glue walls together using melted white chocolate and leave to harden.- attach the roof triangles to the roof base also using white chocolate and leave to harden

  • 8.

    To make icing, combine icing and desire amount of food colouring a bowl, adding a little water a tsp at a time until you are left with a relatively thick paste. Melt remaining white chocolate and add to the icing paste.

  • 9.

    Using a palette knife or spatula, paint the walls with the icing and smooth down and allow to harden.

  • 10.

    Attack roof to walls and pour remaining icing and allow to cover roof (may need to use a palette knife to do some touch ups) and allow to harden.

  • To Make Windmills :

  • 1.

    Place a baking tray in the freezer while you melt the dark chocolate

  • 2.

    Once melted, place chocolate in a piping bag with a small single hole nozzle.

  • 3.

    Remove cold tray from freezer and line with baking paper, pip 4 windmill blades in whatever shape or style you prefer. I like to do 3 vertically lines that are connected by approx 6-7 horizontal lines. Place silver pearls down the length of the lines. Allow to harden.

  • 4.

    Using remaining dark chocolate, take one single un-melted dark chocolate melt and attach windmills to it with melted chocolate. Once this has hardened, using more melted chocolate, attach a skewer to the windmill blades.

  • 5.

    Poke a small hole with a skewer through the top of the biscuit windmill.

  • 6.

    Slide the skewer with the windmill blades attach into the hole into the windmill.

  • 7.

    Roll fondant until about 3mm thick. Cut small windows and using remaining melted chocolate, attach them to each wall (approx 3 per wall)



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

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