How to make gingerbread sheep


Makes about 30


  • 1 x quantity gingerbread dough
  • Black food colouring gel
  • ½ cup shredded coconut
  • 4 eggwhites
  • 6 cups pure icing sugar, sifted

Prepare cookies

Preheat oven to 180°C. Line 5 baking trays with baking paper.

Working in batches, roll out dough between 2 sheets of baking paper until 3mm thick. Using a sheep-shaped cutter, cut out cookies. Re-roll dough trimmings and cut out more cookies. Place cookies on prepared trays. Bake for 10–12 minutes or until just golden around edges. Cool on trays.

Prepare royal icing

To make royal icing, using an electric mixer, beat eggwhite until foamy. Gradually beat in icing sugar until a very stiff paste forms.

Place 2 tablespoons of icing in a cup and tint with food colouring. Transfer black icing to a piping bag fitted with a No 4 plain nozzle. (Alternatively, spoon into a sealable plastic bag and snip about 4mm off 1 corner.)

Garnish & decorate

Spoon remaining white icing into a sealable plastic bag and snip 4mm off 1 corner. Pipe icing around edges of cookies to make a border. Pipe icing inside border to cover surface. Sprinkle with coconut while icing is wet. Set aside for 30 minutes or until completely set.

Using black icing, pipe an eye onto each sheep. Allow to set.

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