In a bowl combine spelt flour and baking powder. Stir gently and set aside.
In a small saucepan over medium heat combine honey, sugar and butter. Stir until the butter is melted and the ingredients are combined. Remove from heat and transfer to a large mixing bowl.
Add cinnamon, ginger, nutmeg and rum extract and stir. Add egg and mix for 20-30 seconds, until incorporated. Gradually add the flour mixture, folding gently with a wooden spoon until a soft dough forms.
Cover the dough with plastic wrap and refrigerate for 1 hour.
Preheat oven to 180 degrees C (350 degrees F). Line two large baking tins with sheets of parchment paper.
Roll the chilled dough between two sheets of non stick paper. Using cookie cutters cut different shapes and arrange them in the pan. Optionally cover the tops of the cookies with sprinkles.
Bake for about 10 minutes or until the edges of the cookies start becoming brown. Remove from oven and let cool for 5 minutes on the pans. Transfer to a wire rack to cool completely.
Store in airtight container for 2-3 weeks.
The flour quantity may vary, depending on the brand. Start with 1 ½ cup at first and add more if needed. If after refrigerating the dough it is still very soft, add more flour to make it easy to roll but not too dense.
If the cookies don’t have sprinkles, you can decorate them with fondant or royal icing.
For more information about decoration with edible fondant prints check here.