The Great Australian Bake Off

Santa's on his way!


  • Gingerbread house

  • 420g unsalted butter

  • 420g caster sugar

  • 240g glucose syrup

  • 170ml milk

  • 250g molasses

  • 2 tsp bicarbonate soda

  • 7.5 cups plain flour, sifted

  • 2 tbs ground cinnamon

  • 1 tbs ground cloves

  • 2½ tbs ground ginger

  • Peanut butter biscuits

  • 2 cups plain flour

  • ½ tsp baking powder

  • 4 ½ tbs unsalted butter

  • 2-3 tbs milk

  • ½ cup smooth peanut butter

  • 1 egg, lightly beaten

  • ¼ cup glucose syrup

  • Royal icing

  • 1kg icing sugar mixture

  • 25g egg powder

  • 140ml water

  • Extra water for flooding consistency

  • Decoration

  • Green gel paste

  • Pink gel paste

  • Turquoise gel paste

  • Yellow gel paste

  • Blue gel paste

  • Red gel paste

  • 250g red fondant

  • 250g white fondant

  • 250g green fondant

  • 250g black fondant

  • 500g caster sugar

  • Brown colouring

  • Ends of gingerbread to build fences

  • 1 can chocolate and sugar freeze spray

  • 450g chocolate melts

  • 1 packet 00’s and 000’s & m&m’s

  • Icing sugar mixture

  • 20 squares edible gold leaf

  • Edible glue


  • 1.

    For the gingerbread house, in an oversized bowl, mix all wet ingredients and mix well with a spoon and then add all the dry ingredients and mix well till all in incorporated. Wrap up and chill in fridge for 20 mins.

  • 2.

    Preheat oven to 175°C.

  • 3.

    Take the mixture out and roll part of it between two baking papers and cut out the house using available templates. Using circle or desired shape cutters to cut windows and door. Move all cut outs into fridge for 15 mins to chill. Take it out and put crushed colourful candy in the windows (spread evenly), baked for 8-10 mins. Take it out again and re cut the lines and it back in for another 8-10mins. Once taken out, cool completed on cooling racks. Use remaining dough to cut out star shapes for Christmas trees.

  • 4.

    For the peanut butter biscuit, while the ginger bread is baking, get all the dry ingredients and put into a food processor and add butter, pulse till the mix looks like bread crumbs. Mix all wet ingredients and add into the dry mix Pulse till all comes together. Tip it on to a baking sheet and roll it to 8mm thickness. Using a cutter cut out desired shapes and transfer on to a baking tray and bake for 13-15 mins. Keep an eye out as any edges will burn quick. Take out and leave it to cool.

  • 5.

    For the royal icing, add all ingredients into a mixer and beat slowly while adding water till it forms a thick consistency that allows to line borders. Evenly divide to form flooding and border consistencies. For flooding consistency, add a little water – don’t add too much water, if it’s too runny the cookie will soak it in and go soft. Add colour into flooding royal icing.

  • 6.

    To assemble, lay all the cookies and gingerbread panel facing up (right way) and draw borders using the thicker icing. Let it dry for a few minutes, then flood all the cookies with desired colour and dry it out for around 20 mins before using compound chocolate to join all the edges of the house and decorate. Mix the sugar with brown colour to represent sand and use the gingerbread ends with melted compound chocolate to form fences, 100s 1000s for path way and gold paper for some walls. Use the freeze spray to get them to stick quickly. With the star cookies – for two Christmas trees and decorate with lollies and piped royal icing. Put the peanut butter cookies in the box and serve.


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

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