The Great Australian Bake Off

Take high tea to the next level with this incredible, tasty tower of treats.


  • Lemon Myrtle & Wattle Seed Scones

  • 2 heaped cups of plain flour

  • Good pinch fine table salt

  • Zest of 2 lemons

  • 1 egg

  • 1 cup milk

  • 50g softened salted butter

  • 2 tsp ground lemon myrtle powder

  • 2 tsp ground wattle seed powder

  • 2 tsp whole wattle seeds

  • Egg Wash

  • 1 egg yolk

  • ¼ cup milk

  • Double cream to serve

  • 30g extra melted butter to brush cooked scones

  • Lemon Curd

  • 2/3 cup lemon juice

  • 90g butter

  • 1 ¼ cups caster sugar

  • 3 eggs

  • 1 tbs cornflour

  • Melting Moments with Passionfruit Butter Cream

  • 350g salted butter

  • ½ cup sifted pure icing sugar

  • 1 tsp vanilla bean paste

  • 1 tsp finely grated lemon zest

  • 2 cups plain flour

  • ½ cup cornflour

  • Good pinch fine table salt

  • 36 Pecan nuts to top biscuits

  • Passionfruit Butter Cream

  • 125g salted butter

  • 2 cups pure icing sugar

  • Zest of 2 fresh lemons

  • Pulp of 3 passionfruit (strained and seeds reserved)

  • Macadamia & Coffee Lamingtons

  • 125g salted softened butter

  • 1 cup caster sugar

  • 3 eggs

  • ½ cup milk

  • ½ cup cornflour

  • 1¼ cups SR flour

  • 1 tsp vanilla bean paste

  • 3 tbs coffee vino cotto

  • ½ cup finely toasted chopped macadamia nuts

  • Coffee Butter Cream

  • 125g softened salted butter

  • 2 cups pure icing sugar

  • 2-3 tbs coffee vino cotto

  • 30 extra macadamia nuts to decorate

  • Coffee Glace Icing

  • 200g pure icing sugar

  • 2 tbs coffee vino cotto

  • 3 tbs water

  • Ginger, Raspberry, Pistachio and Vanilla Bean Tart Shells

  • 50g chopped toasted pistachio nuts

  • 70g caster sugar

  • 100g softened salted butter

  • 20g rice flour

  • 1 tsp vanilla bean paste

  • 1 egg

  • 175g plain flour

  • Extra plain flour for kneading

  • 200g melted dark chocolate for rolling

  • Ginger Pastry Cream

  • 100g finely chopped naked ginger (glace)

  • 630mls milk

  • 1 tsp vanilla bean paste

  • 1 tsp ground ginger powder

  • 6 egg yolks

  • 12 cornflour

  • 40g plain flour

  • 120g caster sugar

  • 80g salted softened butter

  • 3 punnet fresh raspberries

  • 200g chopped toasted pistachios

  • 200g melted dark chocolate

  • 600ml whipping cream

  • Edible flowers

  • Yo yo’s

  • 85g softened salted butter

  • 30g sifted pure icing sugar

  • 85g SR flour

  • 30g custard powder

  • Icing

  • 120g pure icing sugar

  • 80g salted butter, softened

  • Juice of 1 lemon

  • Crystallized violets


  • Scones:

  • 1.

    Preheat oven to 210C.  Line a baking tray with baking paper.  Combine dry ingredients.  Heat milk, add butter and stir until melted.  Whisk in egg.  Add to dry mix and stir with a fork.

  • 2.

    Turn onto a floured board and knead lightly until smooth.  Pat dough out with your hands.  Cut rounds out and place on baking tray.  Brush tops with egg wash.  Bake at 210C for approx 15 minutes until golden on top.  Brush tops and bottoms of scones with melted butter when cooked.

  • Lemon Curd:

  • 1.

    Place all ingredients in a sauce pan and stir constantly until thickened.  Cover and reserve until needed.

  • Melting Moments:

  • 1.

    Preheat oven to 180C.  Line 2 baking trays with glad bake.  In bowl of electric mixer beat butter, icing sugar, vanilla bean paste and zest until thick and creamy.  Add rest of ingredients and mix well.  Place mixture in a piping bag fitted with a fluted tube and pipe swirls onto a baking tray.  Top ½ with a pecan nut. Bake at 180C for approx 15 – 20 minutes until golden. 

  • Icing:

  • 1.

    Combine all ingredients except seeds and beat until creamy.  Pipe onto one half of biscuits.  Top with pecan biscuit and sandwich together.

  • 2.

    Preheat oven to 180C and grease and line 3 slice trays with glad bake. 

  • Lamingtons:

  • 1.

    Combine all ingredients except nuts in blow of electric mixer and beat for 3 minutes.  Stir through nuts. Divide between 3 slice trays and bake for approx 20 minutes or until firm.

  • 2.

    Brush cake layers with extra coffee vino cotto.

  • Coffee Butter Cream:

  • 1.

    Combine all ingredients and beat until thick and creamy.

  • To Assemble:

  • 1.

    Spread a layer of cake with icing, top with next layer, icing and cake.

  • 2.

    Cut cake into approx 4cm squares.  Using a knife cover cake squares in glace icing scraping off excess.  Coat in coconut mixture.

  • 3.

    Pipe a rosette of buttercream on top of each one and top with a macadamia nut.

  • Tart Shells:

  • 1.

    Preheat oven to 180C.  Combine all ingredients except nuts and beat in an electric mixer for approx 2 minutes.  Add nuts.  Turn onto floured surface and knead well.

  • 2.

    Roll out dough.  Cut rounds and line tart shells.  Put a layer of baking paper on each one and fill with uncooked rice.  Blind bake at 180C for approx 15 – 20 minutes.  Remove paper and rice and bake for a further 15 minutes until cooked through and golden.

  • 3.

    Brush melted choc onto inside of each tart shell.

  • Pastry Cream:

  • 1.

    Combine all ingredients except butter in a sauce pan and stir until thick. Cover with glad bake and refrigerate until cool.  Whip butter add pastry cream and beat until silky.

  • Yo Yo’s:

  • 1.

    Preheat oven to 130C. Line a baking tray with baking paper. Beat butter and icing sugar in the bowl of an electric mixer until thick and creamy and pale in colour. Add sifted custard powder and flour until dough forms. Weigh out 10g balls and flatten slightly on baking paper-lined tray. Mark gently with fork. Bake for 50 minutes.

  • 2.

    For the icing; combine all ingredients in the bowl of an electric mixer. Beat until thick and creamy. Place into a piping bag fitted with a plain nozzle and pipe over half the cooled biscuits. Sandwich together with remaining biscuits and decorate with violets.

  • To Assemble:

  • 1.

    Fill shells with pastry cream.  Arrange raspberries on top.  Drizzle melted choc over tarts.  Pipe a rosette of cream on top of each one.  Sprinkle with chopped pistachios and flowers.


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

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