½ cup Capilano honey
½ cup dark brown sugar
1 egg yolk
2½ cups plain flour
1 teaspoon bicarbonate of soda
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
Queens coloured writing icing tubes
Lollies and sprinkles to decorate
Using an electric mixer, beat butter, Capilano honey and dark brown sugar together in a medium bowl until creamy. Add egg yolk and beat until combined.
Sift flour and bicarbonate of soda together and add to creamed mixture. Stir with a wooden spoon until combined. Use your hands to gather into a firm dough. Knead lightly, then divide into 2 discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.
Preheat oven to 170ºC. Line 2 large baking trays with non-stick baking paper.
Knead one disc until smooth. Roll out on a floured board to 3 mm thick. Use a variety of Christmas cookie cutters (we used a 12cm high cutter) to cut shapes. Use a small spatula or butter knife to help carefully transfer the shapes onto the prepared trays 2cm apart. Gather scraps and re-roll to make more shapes.
Bake for 8-10 minutes or until golden, swapping shelves halfway through cooking time. Stand on trays 10 minutes, then carefully transfer to a wire rack to cool completely. Repeat with remaining dough.
Make icing: Place egg white into a small bowl. Using the electric mixer, beat for 5 seconds. Gradually beat in half of the sifted icing sugar, then beat in lemon juice. Gradually beat in remaining icing sugar. Spoon into a piping bag fitted with a small plain nozzle.
Decorate with Queens coloured writing icing tubes. Use small dots of icing to secure sweets. When icing has set, store gingerbread in an airtight container for up to 1 week.