Ingredients

250g plain flour
85g ground almonds
2tsp ground ginger
1tsp ground cinnamon
1tsp baking powder
½tsp bicarbonate of soda
pinch each ground cloves , grated nutmeg and black pepper
200ml clear honey
85g butter
1 lemon, zest finely grated

For the icing

100g icing sugar
1 egg white, beaten

Method
   
Tip the dry ingredients into a large bowl. Heat the honey and butter in a pan over a low heat until the butter melts, then pour into the flour mixture, along with the lemon zest. Mix well until the dough is combined and fairly solid. Cover and leave to cool.

Heat the oven to 180C/fan160C/gas 4. Using your hands, roll the dough into about 30 balls, each 3cm wide, then flatten each one slightly into a disc. Divide the biscuits between two baking trays lined with baking parchment, leaving room for them to expand. Bake for 15 minutes, then cool on a wire rack.

To ice the biscuits, mix together the icing sugar, egg white and 1-2 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing and spread with the back of a knife. Leave to dry out in a warm.