The Great Australian Bake Off

Who needs an alarm clock when you can whip up your very own biscuity Big Ben?


  • 1500g plain flour

  • 2tsp baking powder

  • 4tsp ground ginger

  • 4tsp ground cinnamon

  • 4tsp ground nutmeg

  • 450g unsalted butter

  • 1tsp salt

  • 230g light brown sugar

  • 700g black treacle

  • 2kg caster sugar to assemble

  • Decoration

  • 2kg white rtr icing for decoration

  • 20g fine gold luster powder


  • 1.

    For the dough, in the bowl of a stand mixer weigh the flour, add in the baking powder, ground ginger, ground cinnamon, ground nutmeg and salt. In a saucepan melt together the butter, brown sugar and black treacle. Once melted, pour into the stand mixer with the mixer on low with the paddle attachment and continue to mix until a dough forms. Once dough is formed, roll out on a floured surface, cut out shapes using templates and bake at 175°C for around 10 minutes or until the edges go slightly darker (time may vary with the different shapes).

  • 2.

    Make sure all baked gingerbread pieces are completely cooled before you start any decoration or assembly. Assemble pieces according to templates, using caramel to stick the pieces together. Add on fondant clock face and column decorations before finishing with gold luster powder.


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

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