Ringo biscuits

Ringo biscuits


Ringo biscuits are one of the signature fakes that I’ve been waiting to make for a long time as they are one of those snacks that children and teenagers (and, why not, adults too) from all over the world particularly love!


For the pastry

  • 250 g of flour
  • 140 g of potato starch
  • 160 g of butter
  • 130 g of sugar
  • 2 eggs
  • 15 g of bitter cocoa

For the cream

  • 100 g of butter
  • 160 g of icing sugar
  • 1/2 teaspoon of vanilla essence


  1. combine all the ingredients except the cocoa in a bowl and work quickly until you obtain a homogeneous dough.
  2. Divide the dough in half and add the cocoa to one of the two parts.
  3. Cover both loaves, separately, with transparent film and leave to rest in the fridge for at least 30 minutes.
  4. Take the loaves again, roll them out 1 at a time into a thin sheet and make your biscuits with a 4-5 cm round pastry ring (work first on the clear shortbread, so that if the rolling pin and/or mold gets dirty, you won’t stain the other shortbread ).
  5. Try to create an equal number of black and white biscuits, as they will go together 2 by 2 after baking.
  6. Arrange the biscuits on the baking tray lined with parchment paper, slightly separated from each other, and carve a small concentric circle in each biscuit, using a pastry cutter 1-2 cm smaller than the previous one, to recall the decoration of real Ringos
  7. Bake for about 10 minutes or until lightly browned in a preheated convection oven at 180°C.
  8. Take the cookies out of the oven and let them cool completely (don’t forget, it’s important, or the cream will melt).
  9. In the meantime prepare the cream, simply whipping the butter with sugar and vanilla with a whisk.
  10. Once completely cold, combine the biscuits 2 by 2 (1 white and one black) filling them with a layer of cream (press gently to make the biscuits adhere well to the cream).
  11. The Ringo biscuits are ready, all you have to do is serve them.