• Mix butter and sugar together using a flat beater until sugar is dissolved.
• Add 3 eggs and continue mixing all together.
• Add honey and continue mixing.
• In the meantime, combine flour, cocoa powder, cinnamon, cloves, ginger and nutmeg.
• Add to the dry ingredients into the butter mixture and continue mixing until all combined.
• Remove the dough and knead by hand on a lightly floured surface for 2 minutes.
• Roll into a log shape, wrap in parchment paper and place in the fridge to cool for an hour. Divide the dough in to two parts to make a smaller portion at a time.
• Remove from the fridge and roll out 6-8mm high on a floured surface.
• Use cookie cutters to cut into shapes and place them on a non-stick baking sheet (or a parchment lined sheet).
• Bake in the oven at 355F for 10-12 minutes.
• As they cool, the cookies will harden but over time (a couple of days), they will soften and become chewy. Transfer to a wire rack to cool completely before icing.

Icing

• Beat 1 egg white with a fork and when bubbles appear, add 1 cup icing sugar slowly. Continue mixing.
• Can add water to the icing mixture to make the icing thinner.
• Add food coloring if desired.
• Decorate the cookies with piping and leave them to set. The icing will harden.