The Great Australian Bake Off

Australian flavours come together with homemade marshmallow fondant in this artistic biscuit jigsaw, featured on The Great Australian Bake Off. 


  • Marshmallow fondant

  • 375g white mini marshmallows

  • 3 tbsp water

  • 1 tsp natural vanilla essence

  • 750g pure icing sugar

  • ½ cup tasteless coconut oil

  • Lemon myrtle, and wattleseed and orange biscuits

  • 230g unsalted butter, cold

  • 175g caster sugar

  • ½ tsp salt

  • 1 tsp vanilla essence

  • 1 free-range egg yolk

  • 475g plain flour

  • Lemon myrtle biscuits

  • 1-2 tsp ground dried lemon myrtle leaves

  • Finely grated zest of one lemon

  • Orange and wattleseed biscuits

  • 1-2 tsp wattle seeds, ground

  • Finely grated zest of one orange

  • Salted chocolate malt biscuits

  • 120g unsalted butter, cold

  • 80g caster sugar

  • ¼ tsp sea salt

  • 1 tsp vanilla essence

  • 200g plain flour

  • 40g dutch process cocoa powder

  • 40g chocolate malt powder

  • 1 free-range egg yolk

  • Passionfruit and coconut sugar biscuits

  • 115g unsalted butter, cold

  • 230g plain flour

  • 50g caster sugar

  • 40g coconut sugar

  • ¼ tsp salt

  • Finely grated zest ½ lemon

  • 1 tbsp freeze dried passionfruit powder

  • 1 free-range egg yolk

  • Rum-spiced gingerbread (for optional frame)

  • 150g dark brown muscovado sugar

  • 175ml honey

  • 100g unsalted butter

  • 2 tbsp lebkuchen spice

  • 2 tbsp finely chopped candied ginger

  • 1 tbsp dark rum

  • 1 tsp salt

  • 1 tbsp bicarbonate soda

  • 500g plain flour

  • 2 eggs

  • Soft royal icing

  • 225g pure icing sugar

  • 1 egg white

  • 1-2 tbsp lemon juice

  • Sugar syrup

  • 50g caster sugar

  • 50g hot water

  • To decorate

  • 1 sheet of wafer paper, cut into two butterfly shapes

  • additional pure icing sugar to dust bench

  • Black chocolate paint

  • Rose gold dust

  • Shimmer dust, black

  • Dark gold - metallic food paint, rainbow dust

  • White shimmer powder, lustre colour

  • Sunset yellow dust

  • Metallic light silver, metallic food paint

  • Gel colour paste (turquoise)

  • Gel colour, mint green

  • Soft gel colour, bright white

  • Egg yellow, super red, sky blue, leaf green, stone grey, lemon yellow, orange,

  • 30ml vodka for thinning colours/dust

  • Edible glue

  • 200g pre-prepared white fondant


  • 1.

    Preheat oven to 165°C, fan forced.

  • 2.

    Line four baking trays with baking paper.

  • For the marshmallow fondant (make first and allow time to set):

  • 1.

    Heat marshmallows on high in the microwave (in a large, microwave-proof bowl) until just melted. Stir in hot water and natural vanilla essence until smooth. Move to mixing bowl with a dough hook.

  • 2.

    Add icing sugar and knead until a sticky ball of dough is formed.

  • 3.

    Move from bowl to surface and knead with lots of coconut oil to a smooth ball. Flatten, wrap in glad wrap and place in freezer to firm up.

  • For the lemon myrtle and wattleseed and orange biscuits:

  • 1.

    Place butter, sugar, salt and vanilla in a food processor and whizz until creamy and smooth. Add flour and whizz until mixture resembles crumbs. Add egg yolk and pulse until mixture forms a dough. Divide in half.

  • 2.

    Pulse lemon myrtle leaves and zest into one half taking care not to over-process.

  • 3.

    Pulse wattle seeds and orange zest into other half (alternatively mixture can be made separately, and zest added to the butter, myrtle and seeds added to the flour).

  • 4.

    Roll each mixture flat into a rectangular shape between two sheets of baking paper (siliconised) and chill on a tray in the fridge for 30 minutes.

  • For the salted chocolate malt biscuits:

  • 1.

    In a food processor, whizz butter, sugar, vanilla and salt until creamy and smooth. Sift flour and cocoa together. Added to butter mixture along with the milo and process until combined. Add egg yolk and pulse until mixture comes together. Roll out between two sheets of baking paper as above and chill on a tray in the fridge.

  • For the passionfruit biscuits:

  • 1.

    Whizz together butter, sugars, salt and lemon zest. Add sifted flour and passionfruit powder until combined. Add yolk and pulse as above. Roll out as above.

  • For rum spiced gingerbread:

  • 1.

    In a saucepan heat together sugar, honey, cubed butter, rum and spices until just melted. Cool briefly. Add bicarb soda and stir well. Sift flour and salt in a bowl, Make a well and add butter spice mixture along with the beaten eggs and stir to form a dough. Flatten into a disc, wrap in cling film and keep in fridge.

  • For the royal icing:

  • 1.

    Prepare just before decorating the jigsaw. Beat together icing sugar and egg white until smooth (about 3 minutes). Add lemon juice to form a soft pipe-able icing.

  • For sugar syrup:

  • 1.

    Combine sugar and hot water in a small bowl. Stir to dissolve. Cool.

  • To prepare the biscuits:

  • 1.

    Cut one strip of jigsaw ‘Opera House tiles’ using the acetate template, a bench scraper and knife, for each butter biscuit flavour. Keep dough in fridge until ready to cut. Chill ten minutes or until firmed up. You will have four strips of tiles.

  • 2.

    Bake for 15 minutes or until just starting to brown. Check at 10 minutes. Use bench scraper to divide cooked biscuits again whilst still hot. Cool on a rack. Make a few extra tiles for breakages.

  • For gingerbread picture frame:

  • 1.

    Roll out gingerbread to 1cm thick. Assemble biscuits and measure size to determine frame size. Make four frame pieces, 2 cm wide and 6cm longer than the measured puzzle.

  • 2.

    Depress along the inner edge of the frame using a steel ruler.

  • 3.

    Bake for 10 minutes at 180°C until browned.

  • 4.

    Cool on rack. Trim to create mitered corners (ensuring each end is angled inward). Cut each frame piece in half, line up around tile picture, then cut the overlapping part in the centre on two angles which slot together.

  • 5.

    Put royal icing in a piping bag with a small round nozzle.

  • 6.

    Pipe embellishments on the frame corners to resemble an antique frame. Allow to dry then paint with dark gold paint and rose gold dust. Age with black shimmer powder. ‘Lacquer’ frame with sugar syrup.

  • 7.

    (For an alternate frame, cut rectangles of different flavored biscuits to from a frame around the outside of the puzzle.)

  • For the puzzle:

  • 1.

    Trim any uneven biscuits so they slot perfectly.

  • 2.

    Arrange one row of each flavour. Roll out marshmallow fondant thinly on bench dusted with icing sugar and use template to cut matching tiles for each biscuit. This can be done in lots so that fondant can be kept cool in fridge if it is too sticky.

  • 3.

    Brush sugar glaze on biscuits using a pastry brush.

  • 4.

    Lift fondant shape off with bench scraper carefully to avoid distorting it.

  • 5.

    Lay on matching biscuit. Arrange completed biscuit puzzle pieces on large square presentation platter.

  • To make frangipani decorations (four) out of fondant:

  • 1.

    Colour centre with yellow lustre dust.

  • 2.

    Press out two-four large and two-four small flannel flowers plus extra for breakages. Make four small fondant balls for the centre of the flannel flower and colour a pale mint green.  Shape with a shaping tool. Dry flowers on scrunched up foil.

  • 3.

    If fondant is too sticky for shaping, use pre-prepared white fondant.

  • 4.

    Use original design for picture under acetate tile template as a guide to sketch out Sydney design using black chocolate paint and a fine paint brush.

  • 5.

    Colour in sections using gel colours, mixed and diluted as needed for each section.

  • 6.

    Use tinted royal icing to create raised sections for sunshine, birds’ feathers, cockatoos comb, thong strap, oyster shell, wave crests and sand (i.e. tint some yellow and orange, some grey, some green).

  • 7.

    Sound puzzle with gingerbread frame.

  • 8.

    Time permitting add some rice paper black, white and red butterflies to the edge of the frame.


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

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