The Great Australian Bake Off

Chocolate, hazelnut, gingerbread and vanilla bean make up the biscuit flavours in this elaborate biscuit jigsaw puzzle.


  • Gingerbread biscuit

  • 125g unsalted butter

  • ½ cup brown sugar, firmly packed

  • 1 egg yolk

  • 2 ½ cups plain flour

  • 1 tsp bicarbonate of soda

  • 2 tsp ground ginger

  • 1 tsp ground cinnamon

  • ½ tsp ground clove

  • ½ cup golden syrup

  • Chocolate biscuit

  • 120g butter

  • 3/4 cup caster sugar

  • 1 egg

  • 1 tsp vanilla bean paste

  • 1/2 tsp salt

  • 1/3 tsp baking powder

  • ½ cup cocoa

  • 3 cups flour

  • Royal icing

  • 1 egg white

  • 1 ½ cups icing sugar

  • Drop of lemon juice

  • Food colouring

  • Decorating

  • ½ cup milk chocolate melts

  • White and coloured fondant pieces


  • For the gingerbread biscuit:

  • 1.

    Using a stand mixer, cream butter and sugar. Then add egg and beat until smooth. Sift dry ingredients and add to mixture. Then add golden syrup and combine to form a soft dough. Add a tablespoon or more flour if necessary.

  • 2.

    Knead dough well on a floured surface. Roll dough between sheets of baking paper and refrigerate for 1 hour.

  • 3.

    Thereafter, using template or cutter, cut out shape and bake in preheated oven on 180°C for 10-12 minutes or until lightly browned, depending on size of biscuit piece.

  • For the chocolate biscuit:

  • 1.

    Using a stand mixer, cream butter and sugar well. Add egg and vanilla essence. Then add baking powder and salt and combine well.

  • 2.

    Stir in sifted cocoa powder and gradually add 1 cup of sifted flour at a time.

  • 3.

    Once dough has formed, roll out onto lightly floured surface or baking paper and cut out shape required from template of tree bark and branches.

  • 4.

    Place on baking pan and bake for 8-10 minutes on 180°C.

  • For the royal icing:

  • 1.

    Using a small bowl, beat the egg white with an electric mixer until frothy. Sift icing sugar and add gradually to egg white and continue beat until the mixture is smooth and can be piped with.

  • 2.

    Colour icing with gel colours as required for decorating. Keep icing covered always to prevent drying out.

  • To assemble:

  • 1.

    Arrange the biscuit pieces starting with the chocolate biscuit as the tree bark and branches.

  • 2.

    Melt chocolate on low heat and brush over chocolate biscuit to give the effect of bark. Using royal icing, pipe detail on biscuit. Using fondant pieces, decorate biscuit accordingly.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 339kj
  • Fat Total 11g
  • Saturated Fat 7g
  • Protein 4g
  • Carbohydrate 57g
  • Sugar 23g
  • Sodium 139mg

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.

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

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