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Sun, 24 Oct


Online Event

Jane's German Biscuits - GBBO 2021 Mystery Class, Week 5

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Jane's German Biscuits - GBBO 2021 Mystery Class, Week 5
Jane's German Biscuits - GBBO 2021 Mystery Class, Week 5

Time & Location

24 Oct 2021, 17:00

Online Event

About the Event

The fifth in our special series of classes that will be the perfect accompaniment as you enjoy the 2021 series of The Great British Bake Off! 

For our fifth class, join the brilliant Jane Beedle (GBBO Finalist, series 7) live from Kent, UK who will guide you through baking her German Biscuit Recipes from Episode 5 of GBBO 2021.

It was the first German  week in the Bake Off tent and we were introduced to their delicious almond cookies.  If you would like to make these, with a twist, and a Christmas favourite  Schwarz-Weiss-Geback (that’s black and white biscuits to you and me) then join us for our German biscuit class.  Not only are they delicious but perfect for gifts for the festive season.  Also crack out your cookie cutters to use up the trimmings and make some marbled sandwich biscuits, as well as Spicy Almond Meringue Cookies.  Once you’ve mastered these delicious treats you can delight your friends with a box of homemade biscuits that look as though they have come from an expensive Konditorei (patisserie).

The class starts at 5pm UK on Sunday 24th October 2021. We’ll start off the class with a warm welcome and some background from Jane's time on TV, before we ask you to put on your aprons and bake along as you watch Jane demonstrate all the skills required to make Jane's delicious treats.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Jane, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.


5x Medium Bowls 

1 Small Bowl 

2x Baking Sheets 

Electric Hand Whisk or Wooden Spoon

Rolling Pin 



Baking Paper


Pastry Brush 

Sharp Knife 

Cookie Cutter

Star or Heart Cutter

Piping Nozzle for cutting out centre of marbled cookies


For the Black & White Cookies

200g (14 tbsp) Salted Butter (Divided 100g – 100g or 7 tbsp – 7 tbsp)

110g (½ cup) Caster Sugar (Divided 55g – 55g or ¼ cup – ¼ cup)

250g Plain Flour (Divided 130g – 120g) (2 cups minus 1tbsp, divided 1 cup – 1 cup minus 1tbsp)*

10g (1 tbsp) Cocoa Powder

Vanilla Extract  


1 Large Egg White** (save the yolk for next recipe) 

4 Glace Cherries Halved



For the Spicy Almond Meringue Cookies

1 Large Egg White (35-40g approx.)  

80g (2/3 cups) Icing Sugar, sifted

Squeeze of Lemon Juice 

100g (just under 1 cup) Ground Almonds

½ tsp Ground Cinnamon   

½ tsp Almond Extract

Pinch of Salt  

Red Food Colouring

Cornflour (cornstarch) for rolling

NOTE: You could use mixed spice, pumpkin spice or leave the spice out and add a little extra almond extract.


For the Orange and Almond Crescents

100g (7 tbsp) Salted Butter – softened 

60g (1/3 cup) Caster Sugar

1 tsp Vanilla Extract 

1 Large Orange (zest and juice)

½ tsp Almond Extract 

1 Large Egg (separated)

90g (4/5 cups) Ground Almonds 

160g (1 ¼ cups) Plain Flour

200g (1 to 1 ¼ cups) Flaked Almonds 

Icing Sugar for Dusting

*If using cups, gently spoon flour into measuring cup. Do not pack in.

**UK Large Egg = US Extra-Large Egg

Remember we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class.

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.


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