Try different types of honey to vary the flavour of the biscuits.
60g/2 1/2 oz caster sugar
15g/1/2 oz butter
1 egg, beaten
pinch of salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
225g/8oz plain flour, sifted
1/2 tsp baking powder
75g/3 oz milk chocolate
Preheat the oven to 220C/425F/gas mark 7, 10 minutes before baking.
Line 2 baking sheets with baking parchment.
Heat the sugar and honey together in a small saucepan until everything has melted and the mixture is smooth.
Remove from the heat and stir until slightly cooled, then add the beaten egg with the salt and beat well.
Stir in the ginger, cinnamon, cloves and the flour with the baking powder and mix well until a dough is formed.
Wrap in clingfilm and chill in the fridge for 45 minutes.
Place the chilled dough on a floured surface, roll out to about 5 mm/1/4 ins thickness and cut out small shapes.
Place onto the prepared baking sheets and bake for 8 – 10 minutes. Remove from the oven and leave to cool slightly, before moving onto a cooling rack.
Melt the chocolate in a heatproof bowl over a pan of simmering water. Alternatively, melt the chocolate in the microwave, carefully, until smooth.
Either spread the melted chocolate over the biscuits or dip them in it, leave on baking parchment until completely set.