In a saucepan, combine the honey, butter, ginger, cinnamon, nutmeg and clove to a gentle boil on a medium heat. Then, lower the heat and add in your baking soda and stir constantly for one to two minutes until combined and the mixture has increased in volume.
Meanwhile, whisk the egg and sugar in a separate bowl. Then slowly add the honey mixture to the eggs. Whisk until combined.
Sift in your flour to the mixture, fold in with a spatula and begin to knead the dough for a couple of minutes using the spatula.
Wrap the dough in clingfilm and leave to chill in a fridge for a minimum of two hours, this recipe recommends chilling your dough overnight.
Remove your dough from the fridge, cut in half and begin to roll out that half with a rolling pin. Roll the dough out onto parchment or on a silicone tray. Use cookie cutters to create your cookie shapes. Bake for eight minutes at 180C and leave to cool!