The Great Australian Bake Off

An Arabic masterpiece


  • Biscuit box

  • 10 cups self-raising flour

  • 2 tsp ground cinnamon

  • 1 tbs ground aniseed

  • 2 tbs aniseed whole

  • 2 cups vegetable oil

  • 2 cups caster sugar

  • 2 cups orange juice

  • 1/2 cup sesame seeds

  • Fondant

  • 100g fondant

  • Food coloring beige few drops

  • Caramel to glue box together

  • 500g icing sugar mixture

  • Icing for writing

  • 1 egg white

  • 1 cup icing sugar mixture

  • 1 tsp lemon juice

  • 4 bamboo skewers 15cm

  • Ma’amoul

  • 185g coarse semolina

  • 125g self-raising flour

  • 125 unsalted butter

  • 1/4 cup rose water

  • 1/2 cup icing sugar mixture, for dusting

  • Filling

  • 75g coarsely chopped walnuts

  • 1 tbs caster sugar

  • 1 tbs orange blossom water


  • 1.

    To make ma’amoul, place semolina and flour pour melted butter on top rub with your finger until all butter is absorbed set aside for 30 minutes then add rose water and mix really well until it become a dough like mixture. Pre heat oven to 180°C and line a baking tray with baking paper. Divide dough into small balls the size of walnut, make a hole in the center add 1 tsp of filing mixture seal well put in a ma’amoul mold then tap and remove and place on baking tray. Bake for 10 minutes cool slightly and dust with icing sugar.

  • 2.

    For the icing, whisk egg white with lemon for a couple of minutes and add sifted icing sugar mix well set aside.

  • 3.

    To make biscuit box, pre-heat oven to 160°C fan forced and line 3 tray with baking paper. Place flour, cinnamon, aniseed ground and whole mix well make well in the center, mix all wet ingredients together until sugar dissolve and add to dry ingredients mix well place on a floured surface and knead well for couple of minutes.

  • 4.

    For the filling, mix all ingredients and set aside

  • 5.

    Divide dough in the following

  • 6.

    Box base 800g roll to make a 45cm x30cm and place in baking tray

  • 7.

    Box side 400x2 roll to make two 45cmx 15cm  and place on baking tray

  • 8.

    Box side 300x2 roll to make two 30cmx15cm and place on baking tray

  • 9.

    Bake separately for 20 minutes or until nice and brown and well dry removed from oven and cool.

  • 10.

    Make 4 long stick using about two tablespoon of the dough and cover the skewers and place on baking tray and bake until golden brown and set aside

  • 11.

    While waiting for biscuit to cool make some biscuit rings, roll 1 heaped tbs of the dough between your hands or on a dusted surface to create a 12 cm snake like shape, connect two ends together to make a ring dip in sesame seeds and place on baking tray repeat until all dough is used, spacing about 2cm apart and bake for 10 minutes or until golden brown. Remove and cool on cooling rack.

  • 12.

    To assemble the box, when you ready to assemble the box place icing sugar in saucepan and cook stirring constantly until you have a golden color (be very careful as this mixture is very hot)

  • 13.

    Glue all side with caramel mixture hold until its cold, stick the four biscuit sticks on each corner of box. Write and decorate the front and side of box with icing.

  • 14.

    Place your kaak ring on each stick and inside the box.

  • 15.

    For the corner make a rope with fondant and attached to each corner.

  • 16.

    Place cool ma’amoul in biscuit box.


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

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings