The Great Australian Bake Off

Attempt this challenging creation for your next gathering... it's sure to impress your guests!


  • Gingerbread

  • 1kg “00” flour

  • 440g unsalted butter, at room temperature

  • 5 eggs

  • 21/2 tsp baking powder

  • 3 tsp cinnamon

  • 2 tsp cloves

  • 3 tsp ginger

  • Royal icing

  • 4 1/2 cups pure icing sugar

  • 3 egg whites

  • 1 1/2 tsp fresh lemon juice

  • Blue food colour gel


  • 1.

    For the biscuits, preheat oven to 180°C. Beat together the butter and sugar until light and fluffy. Sift in dry ingredients. Knead gently to combine. Rest for half an hour in the fridge. Roll flat on baking paper and cut out templates. Bake for 10-15 minutes (do not let burn). Cool on trays

  • 2.

    For the royal icing, place the egg whites in a bowl. Beat with hand mixer until foam starts to form. Start adding the icing sugar in small amounts to ensure a smooth and glossy mixture. Once all the sugar is combined and the mixture is thick split into two batches. Colour one batch with the blue gel to get an aqua colour. Once cookies are cool and icing is ready, construct the tower using thin amounts of the royal icing as glue.

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 348kj
  • Fat Total 14g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 48g
  • Sugar 18g
  • Sodium 48mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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