• Combine honey and sugar and heat them in a pan on a low fire until combined well. Pour the mixture in a big bowl and add eggs and butter. Mix well the ingredients until foam starts coming up.
• Sift the flour with baking powder, cocoa, baking soda and salt and combine with the spices. Add the dry ingredients to the honey mixture with continuous whisking. A soft and sticky dough will be formed. Wrap it with a cling film and put it in the fridge for at least 2 hours.
• The dough will get harder when refrigerated.
• Preheat oven to 350°F/ 170°C. Take small pieces of the dough and roll them out over a sheet of baking paper. The thickness of the rolled dough should be around ⅓ inch/ 1 cm. Cut the cookies in desired shapes and place them on a baking pan covered with baking paper.
• Bake around 8-10 minutes. Remove the cookies from the oven and let them cool on a rack. Decorate when completely cooled.
• Store cookies in airtight container or cover with a plastic wrap.

To decorate:

• Order fondant paper prints with Christmas designs. Cut out the designs with scissors.
• Roll out some white fondant and cut out shapes with the same cookie cutters. Brush lightly with water one side of a the fondant shape and then place it on top of a same shape cookie, wet side down. Press gently.
• Brush lightly with water the opposite side of one of the cut out designs. Place the design on the cookie and press gently.