The Great Australian Bake Off

Taco a look at this Showstopper!


  • Biscuit dough

  • 500g unsalted butter, room temperature

  • 450g light brown sugar

  • 500ml golden syrup

  • 4 egg yolks, save the 4 whites for the icing

  • 1.35kg cake flour

  • 100g Dutch cocoa powder

  • 2 tsp ground cayenne pepper

  • Royal icing

  • 4 egg whites

  • 1kg pure icing sugar, sifted

  • 1 tbs vanilla extract

  • Juice of 1 whole large lemon (40ml)

  • Holiday red gel food colouring

  • Lemon yellow gel food colouring

  • True green gel food colouring

  • Light brown gel food colouring

  • Black gel food colouring

  • Bright blue gel food colouring

  • Fondant

  • Black ready to roll fondant (50g)


  • 1.

    For the biscuit dough, grease and line 4 x baking trays (23 x 33cm)

  • 2.

    In an electric mixer with the paddle attachment, beat the butter, sugar, and golden syrup together until pale and creamy. Add the egg yolks (reserve the whites) one at a time and beat until combined.  Sift the flour, cocoa powder, and cayenne pepper in a large bowl and slowly add it to the butter mixture a spoonful at a time till a dough forms. This will be a really full mixer so once you finished add all the flour take it out an knead together on a benchtop. Divide into 6 even discs (approx. 525g each) and wrap each one in cling film and let it rest in the freezer for 30 mins.

  • 3.

    For the royal icing, add icing sugar, lemon juice, egg whites and vanilla into a mixer bowl and with the whisk attachment, whisk all the ingredients together till smooth, thick and glossy.

  • 4.

    To assemble, preheat the oven to 180°C. While the dough is chilling prepare the royal icing and then divide into 7. 300g white, 300g light brown, 120g blue, 120g grey, 120g green, 120g yellow, 120g red.

  • 5.

    Once the icing is prepared, remove the dough from the fridge two discs at a time. Knead dough to soften and roll out with a little flour onto a piece of baking paper that fits the whole baking tray bottom (23 x 33cm). Fill in all the corners and edges till you have a smooth sheet of dough covering the whole bottom of the tray. Use a small fondant rolling pin to smooth out the edges of the dough into the tray corners if needed. Use the templates to score cut the shapes of the walls, roof, sides, and front of the truck. Do not remove excess edge, bake as a whole sheet for 20 mins. Once removed from the oven go over the cut shape again with a sharp knife and then remove excess edges. This ensures a straight edge for the shapes. Set aside to cool completely. Continue the same method with the other templates till all shapes are cooked.

  • 6.

    With the last disc of dough, roll out and cut 4 small circles and 6 large circles. Leave the 4 small circles whole but cut the 6 large circles in half to make 12 tacos. Bake for 10mins at 180°C. 

  • 7.

    For the truck, pipe a thick line of brown royal icing onto the board in the shape of where your truck will go. Take side and 1 wall and pipe a line down one side of the wall and side and stick together ensuring the wall is sitting on the inside of the side.  Repeat with the other side and wall. On the front of your truck, pipe and attach the two small rectangle biscuits laying on the longer side down then attach the front grill with icing the two rectangles sides. Finally attach the bonnet piece on top of the grill and rectangle side pieces. Start to decorate the truck with the other colours and cut 4 small circles of black fondant to stick onto the small circle shaped cookies. Pipe with the grey icing to make them look like wheels then stick two on each side of the lower part of the truck. When the piping is all done, place (not stick with icing) the roof onto the truck so that it can easily be removed.  Decorate the 12 taco biscuits then place into the taco truck and close the roof lid.


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

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