Ingredients
Method
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.
Note