The Great Australian Bake Off

If you love gingerbread this clever creation is for you! Delicious and spectacular.


  • Gingerbread mixture - make 2 x batches

  • 380g brown sugar

  • 1.5kg baker’s flour

  • 540g unsalted butter, softened

  • 920g golden syrup

  • 30g molasses

  • 10g vanilla paste

  • 4½ tsp ginger ground

  • 3 tsp cinnamon ground

  • 2 ½ tsp nutmeg ground

  • 1 tsp cloves

  • Royal Icing

  • 1 ½ cups pure icing sugar

  • 1 egg white

  • ½ tsp lemon juice

  • Gold gel paste

  • Royal Blue gel paste

  • Black gel paste

  • Bright white gel paste

  • For presentation

  • 4kg brown sugar—to resemble sand


  • 1.

    For the Gingerbread, pre-heat oven to 180°C. Place golden syrup, molasses, brown sugar, butter, vanilla paste, ginger, cinnamon, nutmeg and cloves in large mixer bowl and beat to combine. When combined, gradually add flour to mixture until incorporated. Place in refrigerator to chill for 10 minutes.

  • 2.

    Remove mixture from fridge and roll out portions of dough to about 6mm thickness between 2 sheets of baking paper to suitable size as to cut out shapes from stencils needed to build structure.As shapes are cut out, place leftover dough back into mixture bowl to be re-used.Two trays at a time, place gingerbread in oven and bake for 9 minutes. When baked, remove from oven and place on cooling rack before placing on display board.

  • 3.

    For the Royal icing, lightly whisk the egg white and lemon juice in a medium bowl. Gradually add pure icing sugar and continue whisking until smooth. Divide icing as needed to add colours for decoration and spoon icing into piping bags


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

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