The Great Australian Bake Off

Pack your bags, your taste buds are going on a trip. 


  • Spiced biscuit

  • 700g plain flour

  • 5 tsp mixed spice blend

  • 2 tsp baking powder

  • 1 tsp table salt

  • 250g softened butter

  • 2 large eggs

  • 160g golden syrup

  • 310g brown sugar

  • Lemon myrtle and macadamia sandies (sandies are a mix between shortbread and melting moment)

  • 230g plain flour

  • 90g chopped macadamia nuts, toasted

  • 170 soft butter

  • 80g icing sugar mixture

  • 1/2 tbsp powdered lemon myrtle (freshly ground)

  • Royal icing

  • 700g icing mixture, sifted

  • 1 tsp vanilla extract

  • 90-95g pasteurized egg whites

  • Decoration

  • Gel colors leaf green, yellow, black, brown, red, blue

  • Edible gold dust

  • Rose spirit


  • 1.

    For the spiced dough, preheat oven to 170C. Sift together the flour, salt, baking powder and spices in a bowl. Set aside. In the bowl of stand mixer beat the butter and brown sugar until pale and fluffy.

  • 2.

    Mix together the golden syrup and sugar. Add to the fluffy butter and mix until homogenized. Do not over beat as this spreads the biscuit too much. Add in the sifted dry ingredients and mix until a dough form. Divide the dough in half, wrap and chill. When ready to use, use one half at a time.

  • 3.

    Roll out the dough to 3mm thick and cut out the desired shapes using a stencil. Emboss the dough with a crocodile skin stencil. Leave 1 cm space around each stencil to allow for the burnt edges and spreading that is inevitable.

  • 4.

    Chill all the cut outs before baking to minimize spreading. Bake for 12-14 minutes depending on the size of the biscuit being baked.

  • 5.

    For the sandies,  toast macadamia in the oven at 120C while making the spiced biscuit. Preheat oven to 160°C. Mix together the flour and macadamias. Grind the lemon myrtle leaves. Beat the butter and lemon myrtle powder until smooth and creamy. Add icing sugar and beat again. Add flour and nuts and mix until combined.

  • 6.

    Roll the biscuits in to balls using yours hands until the dough is finished. Each ball should be 25g each. Put on to a baking tray, leave some room between the cookies but these don’t spread much. Gently, press down each ball with your palm. Bake for 12-14 minutes. Cool and set aside.

  • 7.

    For the royal icing, beat together the icing sugar, egg white and vanilla until white and stiff. To make it looser, add water ½ tsp at a time until desired consistency is reached.

  • 8.

    To assemble, assemble the base and lid if suitcase with brown coloured royal icing as glue. Once set, add the corners to the suitcase, first outline with a stiff icing level and then floods with loser royal icing. Make the straps of the bag.

  • 9.

    Add a luggage tag. Write on it 631 Kamran block. Decorate with flags and motifs from the countries travelled. Put sandies inside the box once done.


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

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