• Place the butter, honey, and sugar in a small pot. Melt the ingredients on the stove on low heat until the sugar dissolves while stirring throughout. Do not let the mixture boil.
  ½ cups butter , ¾ cups honey , ½ cups brown sugar
• Remove the pot from the heat and rest until it reaches room temperature. (If it is still hot, the egg might start cooking when you add it)
• Now add the gingerbread spice, baking powder, cocoa powder and egg to the honey mixture. Using a hand or stand mixer, mix the ingredients until combined. Now slowly add in the flour and knead to a thick dough
  3 ⅓ cups all-purpose-flour, 1 cups ground almonds , 2 teaspoon baking powder , 2 teaspoon lebkuchen spice, 1 teaspoon ground cinnamon, 1 egg, 1 tablespoon cocoa powder
• Cover the dough or place it in an airtight container and leave it to rest for at least 5 hours (or even overnight) at room temperature. - This will give the spices enough time to fully develop their flavour.
• After the resting time preheat your oven to 170°C or340 °C.
• Roll out the dough with a rolling pin to a 5 mm thickness. The dough will be sticky, so a non-stick silicon mat will help, or you can roll it out directly onto baking parchment.
• You might also find that the dough is sticking to your rolling pin. To prevent that from happening, use clingfilm on top of the dough. If you find the dough is too dry and starts cracking, you can carefully brush a little milk on top.
• Cut out the cookies in your chosen shape, then place them on a baking tray lined with parchment paper. Leave enough space between the cookies, as they will expand while they bake.
• Bake them for 15 minutes until golden brown.
• Not they might be hard after baking, but will soften in time. You can aslo keep for a day or two them in a tin with a piece of bread to add the moisture back in.

To make the glaze

• Sift the powdered sugar into a small bowl.
  ¾ cups powdered sugar
• Add a tablespoon of freshly pressed lemon juice and whisk until dissolved. Check ifthe glaze has the desired consistency. If it is too liquid, add more powdered sugar. If itis too dry, add a few more drops of lemon juice.
  1-2 tablespoon lemon juice
• Pour the glaze into a piping bag and cut a tiny hold in the middle. Use it to decorate the cookies with some nice patterns. (Please note they might be a little hard at first but soften in time.)
  3.5 dark chocolate