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The Great South African Bake Off

Big 5 biscuits on Ndebele flag

Recipe by Andrew from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Biscuits:

  • 500g unsalted butter, softened
  • 240g caster sugar
  • 10ml vanilla paste
  • 840g cake flour
  • 1tsp salt
  • 60ml milk/Amarula

Ganache part 1:

  • 50g dark chocolate
  • 50g milk chocolate
  • 90ml Amarula/cream, to taste
  • 120g unsalted butter, diced

Ganache part 2:

  • 150g white chocolate
  • 135ml cream
  • 180g unsalted butter
  • Gel food colouring (blue, red, green and yellow)

Preparation method

Biscuits:

  1. Preheat the oven to 180°C.
  2. Beat butter and caster sugar with paddle attachment for 8 minutes.
  3. Add vanilla paste.
  4. Sift in flour and salt.
  5. Add milk and fold in.
  6. Wrap dough in cling wrap and place in freezer to cool slightly.
  7. Roll the dough out on a floured surface to desired thickness.
  8. Use animal templates to cut out desired shapes.
  9. Line baking tray with baking paper, and place biscuits on top.
  10. Cover with another sheet of baking paper, and place another baking sheet on top.
  11. Bake for 12+ minutes, until done.
  12. Set aside to cool properly before decorating.
  13. Shapes needed:
    • South Africa
    • Animals:
      • Lion: body, back legs, front legs, mane
      • Elephant: body, back legs, front legs, ears
      • Rhino: body, back legs, front legs
      • Buffalo: body, back legs, front legs, horns
      • Leopard: body

Ganache part 1:

  1. Melt the chocolate and cream together in a bowl over a pot of simmering water.
  2. Add the butter and stir continuously until fully incorporated.
  3. Place in fridge to cool, stirring occasionally so as not to split.

Ganache part 2:

  1. Melt the chocolate and cream together in a bowl over a pot of simmering water.
  2. Add the butter and stir continuously until fully incorporated.
  3. Split the mixture into a few bowls, and colour each one a different colour.
  4. Place in fridge to cool, stirring occasionally so as not to split.

Plating:

  1. Pipe Ndebele-type outlines onto the South Africa shape.
  2. Fill in the shapes with various colours of the ganache.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.