Step 1

Pour the honey into a small cooking pot and bring it to a near-boil. Add butter, sugar, water and gingerbread spice, stir them in. Take the pot off the heat and let it cool completely.

Step 2

Once cooled, add in 1 beaten egg, flour and a teaspoon of baking soda. Knead everything together for a bit. If it's too dry to knead, add 2-3 tablespoons of sour cream.

Step 3

Form a smooth and dense dough ball. It’s worth letting the dough rest for 20 minutes or so, but that’s not crucial.

Step 4

Roll out the dough, aim for 0.2-0.4” (5-10 mm) in thickness. Thicker cookies tend to be softer. Cut the cookies out with a cookie cutter.

Step 5

Line the baking tray with parchment paper and carefully transfer the cookies onto it.

Step 6

Brush the cookies with a tiny bit of water and bake for 11-15 minutes in 360°F (180°C). The thicker the cookies, the longer you’ll need (11 minutes for 0.2’’, closer to 15 minutes for 0.4’’).  Leave the cookies on a cooling rack for at least 15 mins before decorating or serving.

Step 7

Store in a cookie tin or a jar.

Step 8

Sift the powdered sugar together with cocoa powder.

Step 9

Gradually start adding milk and vanilla extract, whisking as you go. Once you’re happy with the consistency, stop adding the liquids. I prefer the glaze on the thicker side, so it sticks better to the cookie.

Step 10

Spoon the glaze over cookies and set them aside to dry and firm up.