The Great Australian Bake Off

Make space in your kitchen for this planetary tribute, a combination of shortbread, chocolate, black sesame, coconut and passionfruit.


  • Shortbread base

  • 8 yolks, free range

  • Orange/lemon zest

  • 320g caster sugar

  • 480g plain flour

  • 16g baking powder

  • 4 Pinches of sea salt

  • 320g butter, softened

  • Chocolate glaze (2 x recipe)

  • White choc

  • 227g white chocolate chips

  • 1 cup caster sugar

  • ½ cup cold water +¼ cup warm water

  • ½ cup light corn syrup

  • ½ cup sweetened condensed milk

  • 5 tsp powdered gelatin

  • Gel food colouring: black, white, navy blue, electric blue, purple, pink

  • Edible glitter or gold dust

  • Black sesame macaron

  • 70g black sesame

  • 80g ground almond

  • 150g pure icing sugar

  • 55g egg whites

  • 150g caster sugar

  • 50g egg whites

  • Coconut macaron

  • 2 egg whites

  • ¼ tsp cream of tartar

  • 100g caster sugar

  • 30g blanched almonds

  • 1 pinch salt

  • 1 tsp vanilla paste

  • 250g shredded coconut

  • Passionfruit curd (2 x recipe)

  • Citrus pectin

  • 150g passionfruit puree (fresh passion fruits if available)

  • 96g caster sugar

  • 3 eggs

  • 1 tsp gelatin

  • 3 tbsp cold water

  • 118g butter, chilled

  • 3g salt

  • Yellow, blue, red and green gel food colour

  • Crystallised nuts

  • 15g pistachio nuts

  • 10g slithered almonds (cut into smaller pieces)

  • 10g pure icing sugar

  • Sea salt

  • Space dust/popping candy

  • Freeze dried raspberry

  • Freeze dried passionfruit powder

  • Freeze dried mandarin powder

  • Matcha powder, icing sugar


  • For the shortbread base:

  • 1.

    Use electric mixer paddle attachment medium speed, whip egg, sugar and butter until pale.Sift flour with baking powder and salt over above mixture and incorporate. Reserve 1 hour in fridge.Roll out to 3mm thickness between baking paper sheets, place in freezer.170°C oven, cut into shapes with scalpel (8 segments) bake for 15 minutes.Cut after baking into same shapes, separate pieces. Place tray on bench to cool, leave on wire rack to cool, place in freezer to cool.

  • For the passionfruit curd:

  • 1.

    Blend passion fruit puree and sugar until sugar has dissolved. Then heat in a saucepan until thick. Let cool slightly.Bloom gelatin in water and add to passion fruit with butter and salt, blend until smooth and shiny. Divide into bowls for different colours.Refrigerate for 30-60 minutes, place in piping bag to use, pipe onto shortbread, and smooth over. Freeze.

  • For the chocolate glaze:

  • 1.

    Pour cold water on gelatin, stir until apple sauce appearance. Set aside 5-10 minutes to bloom.In saucepan, place warm water, sugar and corn syrup and whisk. Over a med-low heat cook for 7-8 minutes, allow to boil to dissolve sugar, then take off heat to cool.Whisk in bloomed gelatin, pour in condensed milk and whisk. Pour in white chocolate.Blend with bar mix, strain, divide into 5 bowls. Put aside and ensure the mixture is approximately 32°C cold before use.In each bowl, add one of these gel food colouring combinations: navy blue and black, electric blue and navy blue (swirl together to create cool effect), navy blue, purple and pink.

  • For the black sesame macaron:

  • 1.

    Place caster sugar and 50ml water in saucepan on low heat. Put in a thermometer to keep an eye on the heat so it stays at 118°C.Place black sesame seeds in blender, pulse until fine, add ground almond, continue to pulse, add egg whites and blend till smooth. Whip egg whites, once at soft peak stage, add to sugar syrup (which should be 118°C), beat till cool.Fold in meringue with paste till combined. Pipe circles onto lined baking sheet.

  • For the coconut macaron:

  • 1.

    Preheat oven to 170C and line baking tray with baking paper.Beat egg whites til frothy, add cream of tartar until soft peaks.Add sugar 1 tspn at a time til shiny, firm peaks form, not grainy.Fold through almonds, salt, vanilla and coconut.Pipe onto baking tray, 2 x 10cm diameter, 2 x 3cm diameter and cook for around 20 minutes.

  • For the crystallised nuts:

  • 1.

    Toss nuts in icing sugar, scatter on baking tray. Cook 170°C no fan, 8-10 minutes.

  • To assemble:

  • 1.

    When glaze is 32°C, place base glaze coat over the cooled shortbread. Using the other coloured glazes, draw lines and swirls in the glaze, and finally use a spatula to ensure it's all smooth on top. Remove excess glaze around outer border, set 20 minutes.Flick white gel over with brush and disperse edible gold dust or glitter. Sprinkle with sea salt.

  • For the planets:

  • 1.

    Sun: sieve freeze-dried passionfruit and raspberry on top of large coconut macaroonMars: sieve freeze dried raspberry, mandarin over smaller coconut macaroonMercury: small black sesame macaroonVenus and Saturn: sieve some freeze-dried passion fruit over black sesame macaroonJupiter: pipe lines of passionfruit curd, red spot freeze dried raspberry and lines of freeze dried passionfruitEarth: place passionfruit curd on in shape of countries, sieve matcha powder on topNeptune, Uranus, Earth: use blue chocolate glazeUse coconut macaroon for Hailey’s Comet with crystallised nuts for tailAllow to stand 20 minutes till set in freezer.


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

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