Try this remarkable creation by Diana, from The Great Australian Bake Off.
For the icing, melt butter, and then add sugar and condensed milk and vanilla. Let simmer on low temp. Place in a mixing bowl and add the icing sugar. Place in fridge.
For the biscuits, combine butter, sugar, corn flour and cacao. Add the egg. Add flour until smooth dough. Divide the total amount of dough into 3 and repeat. Place in fridge to cool. Roll out dough to approximately 5mm thick and cut pieces to stencils. Bake the biscuits on 175 degrees for 10-15 min. Let cool.
For the royal icing, whisk egg whites and lemon juice until combined. Sieve in sugar and whisk until it’s a little firm but not too stiff.
To assemble, place one of the bottom arch parts face down and 2 more on each side. Use bowls or cups to hold the sides up. Glue with sugar from the inside. Spread sugar on the top two edges and place the last fourth part on top. Repeat with the middle cut out parts and the top long rectangular parts. Place the big square part face up and glue on the little edges on each side. Repeat with the smaller square part. Assemble the top box with sugar glue and use icing to stick it to its square base cookie. Use icing to put together the last pieces of the tower. The arched lower part needs to be placed on the base biscuit, the large square part on top of the arched part, the middle cut out part next. Next is the smaller square part, then the long rectangular one. On top I have the small box and last the top antenna.
To decorate, place icing in a smaller bowl and heat slightly. Place in a piping bag and decorate. Use icing to put together the last pieces of the tower. Colour the rest of the icing pink and some green. Decorate the bow and grass/flowers underneath.
This recipe has not been edited or tested by the Bake Off Food Department
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