Directions

1. Combine Flour, bicarb, mixed spice, ginger, pepper and salt in a large bowl.
   

2. Place butter, sugar, cream and honey into a saucepan over low heat and stir until well combined. Set aside to cool for 5 minutes.
   

3. Add butter mixture to flour mixture and combine. Stir through almond flour.
   

4. Add egg and mix well.
   

5. Cover with glad wrap and set aside to rest for 2-4 hours.
   

6. Preheat oven to 180C and line 2 baking trays with baking paper.
   

7. Roll 1 TBSP of mixture into balls and place on baking paper allowing space between each one.
   

8. Bake for 15 minutes or until golden brown. Remove from oven and place on a cooling rack.
   

9. Once cooled, place icing sugar in a bowl and mix with 6 TBSP of hot water until smooth. Drizzle icing mixture over cookies and allow to set.