Pay tribute to this iconic French landmark with a chocolate, shortbread and speculaas biscuit combination, as seen on The Great Australian Bake Off.
For the chocolate biscuit (Area around Eiffel Tower):
Mix sugar and butter together in a bowl. Add the egg.
In another bowl mix the sift flour, cacao and salt.
Add this mixture to the first bowl and mix until you get a dough.
Wrap it with cling wrap and put in the fridge. 20 minutes later, roll it out and form into a circle shap. Put on a plate and place in the oven (160°C for 15 minutes). Set aside to cool.
For the speculaas (The Eiffel Tower):
In a bowl, put sugar, muscovado, eggs, milk and butter together. In another bowl, add 200g flour, 6g baking powder, 1g salt and the rest of spice. Add the dry ingredients to the first bowl and mix with hands until you get a dough. Make it flat between 2 baking papers and freeze it for several minutes, then take it out and mould the shapes you want then freeze again and cook it for 20-30 min at 160°C fan forced.
For the shortbread (Moon, stars and Eiffel 'platforms' - see image):
Mix butter and sugar together and then whisk until you get a cream (few minutes), then add the flour and make the dough, and same as the speculaas biscuit, freeze it with the shape you want. Make this one a little bit thicker. Oven for 20-25 minutes at 170°C fan forced.
For the icing:
You will need to make three icings: coffee (vino cotto) for the speculaas, lemon for the shortbread, and orange for the chocolate biscuit.
For each icing, mixing all the ingredients together until smooth.
Craft your Eiffel Tower out of the speculaas, poking holes in each piece so light can go through.
Cut the shortbread and put some pieces inside the Eiffel Tower as platforms, and also use to decorate with a moon and stars.
The chocolate biscuit will go around the Eiffel Tower. Decorate with icing fireworks, if desired.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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