The Great Australian Bake Off

This Indian inspired twist on the gingerbread house is sure to hit the spot!


  • Biscuit recipe – makes 1 batch – approx. 3 batches needed

  • 3 x 4 cups plain flour

  • 3 x 1 tsp. baking powder

  • 3 x 2 tsp. ground cinnamon

  • 3 x 1 tsp. all spice

  • 3 x 2 tsp. ground cardamom

  • 3 x 1 small pinches of saffron

  • 3 x 75g cups brown sugar, firmly packed

  • 3 x 150g salted butter, at room temperature

  • 3 x 250g golden syrup

  • To ice base – white fondant

  • 30g gelatine powder

  • 250ml glucose

  • 50ml glycerin

  • 1-2 tsp. vanilla extract

  • Silver edible dust

  • To ice outside building

  • 2 x 4 egg whites, at room temperature

  • 2 x 6 cups pure icing sugar, sieved

  • 2 x 1 tbsp. lemon juice (1/2 lemon, juiced)

  • Super black food colouring gel

  • Silver edible dust

  • Electric green food colouring gel

  • Icing to build

  • 8 egg whites, at room temperature

  • 12 cups pure icing sugar, sieved

  • Extra to decorate with

  • Silver edible glitter spray

  • 10 silver leaf sheets

  • Blue jelly

  • 1 tbsp. lemon juice

  • Blue food colouring gel

  • Blueberry essence – uncoloured

  • 2 3/4 cups cold water

  • 1 cup caster sugar

  • 1/4 cup powdered gelatine

  • 2/3 cup boiling water


  • 1.

    For the biscuits, combine dry ingredients together in a large bowl. Place golden syrup, brown sugar and butter in a large saucepan and heat until butter has melted through. Add syrup mixture into dry ingredients and mix with a wooden spoon. Roll portions between baking paper and refrigerate. Once chilled, roll to 6-8mm thick. Place on a baking tray, remove the top paper and cut required shapes. Cut dough to desired shape with made templates. Bake for 15-20 minutes or until firm to the touch. Let cool completely before moving or constructing.

  • 2.

    For the fondant, sprinkle gelatin over 90ml water in a heat proof bowl, let soak in until spongy. Sit bowl over a small saucepan of simmering water and stir until gelatin has dissolved. Add glycerin and glucose and stir until melted. Sieve mixture into a separate bowl. Sieve the icing sugar into a large bowl and make a well in the centre. Pour in the gelatin mixture. Mix with a wooden spoon until it becomes too thick. Turn out onto a bench and knead – add coloring and vanilla and knead through. Cling wrap fondant until ready to use.

  • 3.

    For the royal icing, using an electric mixer, beat egg whites until soft peaks form. Add lemon juice. Gradually add icing sugar, beating constantly until thick. Add food colouring where needed.

  • 4.

    For the blue jelly, combine lemon juice, cold water and sugar in a saucepan over low heat. Cook, stirring, until sugar dissolves. Increase heat to high. Bring to the boil. Remove from heat. Sprinkle gelatine over boiling water. Whisk with a fork until dissolved. Add blue colouring and blueberry essence. Mix well. Pour into lined baking tray, refrigerate until set.


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

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