The Great Australian Bake Off

Like a homemade snickers bar.


  • Cookie dough

  • 225g unsalted vegan spread

  • 150g caster sugar

  • 50g coconut sugar

  • 100g brown sugar

  • 2 tsp vanilla bean paste

  • 250g plain flour

  • 2 tsp bicarbonate soda

  • 3-4 tbs soy milk

  • 250g dark vegan chocolate, cut into chunks

  • 100g cocoa powder

  • 100g smooth peanut butter

  • Raspberry jelly

  • 250g strawberry puree, thawed

  • 30g water

  • 60g caster sugar

  • 5 gold gelatine sheets

  • Decoration

  • 8-10 sheets gold leaf


  • 1.

    Preheat oven to 170°C

  • 2.

    For the jelly, soak the gelatine leaves in some water till soften. Mix the remaining ingredients in a pot and mix till sugar has dissolved.

  • 3.

    Take off the heat and add the gel leaves and mix well. Strain it to remove any seeds and put into a shallow tray that has been sprayed with oil, a layer of cling wrap and sprayed lightly with oil again. Chill till set and take it out before its needed.

  • 4.

    Add butter and all sugars into a mixing bowl and beat by hand or mixer for around 8 mins. Then add vanilla

  • 5.

    Add all dry ingredients into the butter and sugar mix and mix well. It should have a slightly crumbly appearance.

  • 6.

    Start adding the soy milk, tablespoon at a time till it forms a thick dough.

  • 7.

    Then add the chocolate chunks and mix well.

  • 8.

    Then add the peanut butter and mix till you see streaks of it. Do not mix it in completely.

  • 9.

    Take a tablespoon to scoop out dough and roll it in between your hands to form a ball. Make sure they are all the same size.

  • 10.

    Place them on a baking tray evenly space 2-3cms apart and bake them for around 12-14 mins, till the outside is hard to touch. Do not over bake.

  • 11.

    Take it out and let it cool. Cut circles out of the jelly and place it on the biscuit (same size). Then using a pastry brush, brush with a drop of water and apply the gold leaf decoratively.


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

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