Take the butter out of the fridge at least 30mins prior making the dough, cut into dices and leave to soften at room temperature.
In a large mixing bowl, mix together flour and baking soda.
Add sugar, cocoa, spices, honey and stir in 2 eggs.
Gradually start adding the butter, one dice at a time. Knead it into the dough. When absorbed, add more.
Knead the dough for 5-10 minutes or until you don't see any bits of butter in it.
Create a loaf, put on a plate, wrap in a cling film and leave to rest for 1-12hrs in the fridge.
Making cookies and baking
After the resting time, take the dough out of the fridge and set aside for 15 mins. Preheat the oven to 200C/180C fan.
Once the dough is a little less cold, cut it in half. Using a rolling pin, roll out one half on a lightly dusted surface until it's about 0.5cm thick. Prepare your baking trays (no need to use butter or greaseproof paper).
Using cookie cutters, cut out desired shapes and place them on the prepared baking trays.
Knead together any leftover dough and add more of the other half of it, roll it out and repeat the two previous steps until you used all of the dough.
Place in the oven and bake for 8-10mins or until brown on top.In the meantime, prepare the glazing: Break 1 egg into a mug and beat it with a fork until smooth.
After baking
Once the cookies are baked, take them out of the oven, set on a cooling rack and immediately brush over with the beaten egg. Leave to dry and cool down for 15-20 mins.
Decorating with icing (optional)
Boil 250ml of water in a kettle.
Sift the icing sugar through a sieve into a large mixing bowl, making sure there are no lumps.
Add lemon juice and boiling water and stir together until smooth and thick.
Test the thickness of the icing: Use a spoon and drizzle a little bit of the icing over a serving plate.
When the icing is thick enough (not runny) but also liquid enough (not completely solid) so that it can be used for decorating, place it in a small plastic bag. Push all of the contents into one bottom corner and cut a small part of the plastic bag's corner with scissors (the smaller the hole, the thinner (narrower) the lines will be and vice versa).
Test the icing on the previously used serving plate: Gently squeeze out the icing, so that it comes out of the cut corner of the plastic bag. Keep an eye on the top of the bag - if not closed, the icing may run out on the other side. Squeeze it back down if needed. Once you're happy with the style of the icing, decorate your cookies with ornaments and pictures.
Leave to set for 1-2hrs.
Storage
Store in an airtight container for up to a month.
These cookies are suitable for home freezing. Store in an airtight container and consume within 2 months. Always defrost before serving.