175 g butter
250 g honey
250 g sugar
1 teaspoon baking soda
600-700 g flour
1 tablespoon cocoa
1 teaspoon cinnamon
1 egg

For decoration:
glazing royal icing (egg white, 200 g powdered sugar, lemon juice)
decorations for cakes



Melt butter in a pot on heat. Add honey and sugar, stirring gently until no longer feel the sugar. Remove from heat and allow to cool.
In a bowl mix flour, cocoa, baking soda and cinnamon. Add melted butter with sugar and honey, then egg and mix. Cover with foil and leave in the refrigerator 12 hours.
Coat trays with baking paper and heat oven to 200 ° C (390 ° F).
On the workbench sprinkle flour to spread the dough without sticking.
Spread with the rolling pin a sheet of 1 cm thickness and cut with cookie cutter shapes dipped in flour.
Place the trays to 1-2 meters apart and bake 10-15 minutes, until browned.

For glazing you can use chocolate, white chocolate, simple icing or royal icing.
For simple icing pour powdered sugar into a bowl, add lemon juice, vanilla and water, little by little, stirring with whisk until the mixture becomes creamy and malleable.
For royal icing beat egg white until it becomes foam, gradually add powdered sugar and lemon juice. Mix the composition with whisk or mixer until it is creamy and glossy.
Chocolate is melted on the steam bath.

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Fluffy crepes
Apple cake
White chocolate with pistachio and dried fruits
Tender biscuits