The Great Australian Bake Off

Try this elegant take on the gingerbread house by Olivia from The Great Australian Bake Off.


  • Gingerbread

  • 400g butter

  • 130g dark brown sugar

  • 100g dark muscovado sugar

  • 100g Indonesian coconut blossom sugar

  • 120g golden syrup

  • 50g treacle

  • 1kg plain flour

  • 1 tbsp bicarbonate of soda

  • 3 tbsp ground ginger

  • 1 ½ tbsp mixed spice

  • 1 tsp cinnamon

  • Royal Icing

  • 3 egg whites

  • 450g icing sugar, sifted

  • 2 tsp lemon juice

  • Leaf Green food colour (gel colour)

  • Brown food colour (gel colour)

  • Decoration

  • 600gm black fondant

  • Small amounts of yellow, red blue and white fondant


  • 1.

    For the gingerbread, melt the butter, sugars, golden syrup and treacle in a saucepan over medium heat. Sieve the flour, bicarbonate of soda, ginger, mixed spice and cinnamon together into a large bowl. Pour in the melted butter mixture, stir it in and once it has cooled just enough to handle, knead into a dough.

  • 2.

    Roll out small amounts of the dough between 2 sheets of baking paper and cut out shapes using the templates. Keep the remaining dough that you are not using covered with cling wrap so it doesn’t dry out. Bake at 200°C for 6-7 mins. Try and bake similar sized biscuits together as the smaller pieces will cook much faster than the larger pieces, so keep your eye on them. The biscuits will appear soft when they are baked so be careful not to over bake them. They will become crisp on cooling. Once removed from the oven, check whether your biscuits have spread and if so, place the template back over the biscuit and trim back to size with a knife (you need to be quick to do this while the biscuit is still hot and soft, once it cools it will become crisp and be much harder to cut and might break, if one does break, don’t fret there is enough dough to make another piece).

  • 3.

    Make the royal icing by whisking the egg whites. Then add the icing sugar, mix then stir in the lemon juice and beat until stiff. Place half of the icing into a piping bag with a small round piping tip. Take a small amount of the remaining half and colour it leaf green and place in a piping bag with a leaf piping tip. Colour the remaining icing brown (as close as you can get to the colour of your gingerbread because this one is your glue) and place into a piping bag with a larger round tip.

  • 4.

    Assembly, cover a round cake board in black fondant. Using the brown icing stick the large round biscuit to the centre of the board.

  • 5.

    Ice the sides of the supports (2 wide & 2 narrow) and make a box out of them; leave to set. Do this for all four supports. Stick the small side arch onto the sides of two support columns while lying them down. Glue on a ledge above the arch and then a rectangular biscuit above the ledge to make a complete side. Repeat for the other side. Pipe the details onto each side in white while it is still lying down. Leave to dry for a few minutes.

  • 6.

    While it is drying pipe the details onto the two large arch pieces and the four top pieces.

  • 7.

    Stand the two sides up onto the round biscuit on the board and use a template to make sure you have them spaced the right distance apart. Using the royal icing stick on the four front bottom rectangle pieces onto the lower part of the exposed supports (this is the front and back of the arc) and then stick a ledge piece on top of each (try and line these up with the ledges on the two short sides you did earlier). Stick a large arch piece on top of each long side.

  • 8.

    Place the large roof biscuit flat on top of the four walls. Then stand up the four top long rectangular pieces – using royal icing and hoping for the best (you may have to hold these while they set in order to get them to stay standing). Pipe the remaining details on the arc in white. Arrange the 12 remaining biscuits around the edge of the board to make the 12 roads that intersect at the roundabout. Pipe greenery onto each piece with the green icing. Make some tiny fondant cars and place on the roundabout – this will give scale to the piece.


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

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