The Great Australian Bake Off

Looking for a great biscuit idea? X marks the spot. 


  • Gingerbread biscuit

  • 360g unsalted butter  

  • 240g golden syrup  

  • 450g brown sugar  

  • 360g malt extract  

  • 6 eggs    

  • 9 tsp vanilla extract  

  • 1.860kg plain flour   

  • 1 1/2 tsp baking powder 

  • 2 tsp bicarbonate soda  

  • 1/2 1/4 tsp salt    

  • 15 tsp ground ginger 

  • 9 tsp ground cinnamon 

  • 3 tsp mixed spice  

  • 1 tsp ground clove 

  • 1 tsp ground nutmeg  

  • Royal icing

  • 9 tsp actiwhite meringue powder

  • 21ml water

  • 1.500kg pure icing sugar

  • Canestrelli (Italian shortbread)

  • 2 eggs   

  • 160g plain flour   

  • 4 tbs cornflour    .

  • 50g icing sugar mixture   

  • 100g unsalted butter  

  • 1 orange, zest 

  • Gold petal dust  

  • 1-2 tbsp milk (optional)   .

  • Decorations

  • Soft paste food colours (warm brown, chocolate brown, yellow, black, taupe)

  • Petal dust (gold and silver)

  • 200ml rum


  • 1.

    For the gingerbread biscuits, preheat the fan oven to 170C. Combine butter, golden syrup, brown sugar and malt extract all together and put it in the microwave for a 1 or 2 minutes, until the sugar is dissolved.

  • 2.

    When it’s cool, add eggs and vanilla. In a large bowl add the sifted dry ingredients and finally add the wet ingredients to it. Divide the dough into half and put it in the fridge for 30 minutes.

  • 3.

    Roll the dough to a thickness of 1/4 inch. Cook the cookies for 12-15 minutes. Trim them while they are hot and malleable.

  • 4.

    For the royal icing, mix the active white with water (in a small container with a lid) Add sugar and actiwhite in a mixer  and beat on high speed. Beat for 5-6 minutes until it’s shiny.

  • 5.

    For the canestrelli, preheat a fan-forced oven at 160C. Boil the eggs for 8 minutes and put the cooked eggs in a new pan with cold water. Mix the dry ingredients all together (icing sugar, flour and corn flour).

  • 6.

    Add the sifted yolks into the dry mix and add butter and the zest. Form a dough (if it’s too hard, add the milk).

  • 7.

    Wrap it in cling film and rest it in the fridge for 30 minutes. Roll the dough to a thickness of 4mm. Cut the dough with a round cutter (coins). Cook them for 15-20 minutes. Cool them on a cooling tray and dust some gold dust and icing sugar on them.

  • 8.

    To assemble, paint the gingerbread. Assemble the gingerbread pieces with the royal icing sugar. Make a treasure chest. Place the coins (canestrelli) in it


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

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