These more-ish biscuits are a delicious alternative to gingerbread.

Biscuits:

• 1 egg
• 1 ½ cups brown sugar
• 250g softened butter
• 2 ½ tsp mixed spice
• 1 ½ tsp cinnamon
• 2 ¾ cups plain flour
• 1 Tbs baking powder
• 2 Tbs castor sugar

Icing:

• 1 ½ cups icing sugar
• 125g butter
• ¼ cup honey

1. Cream 250g butter and brown sugar. Add egg and combine. Add flour a cup at a time, and finally the baking powder, mixed spice and cinnamon. Mixture should come together to form a dough – remove from bowl, wrap in plastic and refrigerate for 30 mins.
2. Preheat oven to 180 degrees C and line four biscuit trays with baking paper.
3. Remove dough from fridge and pull into four parts. Roll out each part in turn on a lightly floured bench and use a cookie cutter to cut shapes from the dough. Transfer to baking tray and sprinkle with castor sugar. Bake in batches for 10 to 15 minutes or until golden brown.
4. Allow biscuits to cool on the tray for five minutes, then remove to wire rack to cool completely.
5. Beat the remaining butter and the honey, adding icing sugar half a cup at a time. Spread icing over half the biscuits, then place un-iced biscuits on top, matching for size. Store in an air-tight container.