Gingerbread Rings

clock 30 minutes + 15 minutes bowl Serves 20


  • 125g butter, chopped, at room temperature
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup honey
  • 1 egg yolk
  • 1 1/2 cups plain flour
  • 1/2 tsp baking soda
  • 1 Tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 1/2 cups icing sugar
  • 1/3 cup coloured sprinkles
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  • 1. Preheat oven to 180°C (160°C fan forced). Line 2 baking trays with baking paper.

  • 2. Using an electric mixer, beat butter, sugar and honey in a bowl. Add egg yolk and beat to combine. Add flour, baking soda, ginger, cinnamon and cloves. Stir to combine. Turn out onto a floured surface and gently knead until smooth.

  • 3. Using a rolling pin, roll dough on a lightly floured bench until 5mm thick. Using a 7cm pastry cutter, cut 20 discs from dough. Using a 2cm round cutter, cut a disc from the centre of each biscuit. Place on prepared trays, leaving room for spreading. Bake for 10-15 minutes until golden and leave to cool on the trays.

  • 4. Combine icing sugar and enough water to form a firm spreadable icing. Spread icing over biscuits. Add sprinkles. Serve when set.


  • • Energy 912Kj • Protein 2g • Total Fat 6g • Saturated Fat 3g • Carbohydrates 39g • Sugars 28g • Sodium 69mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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