Gingerbread rings

Make these cute and colourful gingerbread cookies for the family, a children's party or to give as gifts. They can be made up to 4 days ahead.

  • 30 mins preparation
  • 15 mins cooking
  • Makes 20
  • Print


Gingerbread rings
  • 125 gram butter, chopped, at room temperature
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup honey
  • 1 egg yolk
  • 2 1/2 cup plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 1/2 cup pure icing sugar
  • 1/3 cup coloured sprinkles


Gingerbread rings
  • 1
    Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and honey in a bowl. Add egg yolk; beat to combine. Add flour, bicarbonate of soda, ginger, cinnamon and cloves; stir to combine. Turn out onto a floured surface; gently knead until smooth.
  • 2
    Using a rolling pin, roll dough out between 2 sheets of baking paper until 5mm thick. Using a 7cm round fluted pastry cutter, cut 30 discs from dough. Using a 2cm round fluted cutter, cut a disc from centre of each biscuit. Place on prepared trays, leaving room for spreading. Bake for 12-15 minutes until golden. Cool on trays (biscuits will firm).
  • 3
    Combine icing sugar and enough water to form a firm spreadable icing. Spread icing over biscuits. Add sprinkles. Serve when set.


makes 20 You'll need fluted pastry cutters. Cook 4 days ahead. Store in an airtight container. Freeze uncooked dough for 2 months. Thaw in fridge.