Instructions

1. Melt the honey and margarine together in a saucepan over a low heat. Set aside and let it cool.
2. Sieve the flour into a large mixing bowl, then add the ground almonds, spices and bicarb.
3. Add the cooled honey mixture and combine until it forms a dough. You might need to knead it with your hands. (The dough will be a little sticky but it will firm up when cooled.)
4. Shape the dough into a ball, cover it with clingfilm and rest in the fridge for 30 minutes.
5. Preheat the oven to 160°C and line one or two baking trays with sheets with parchment paper.
6. Take the dough out of the fridge and divide it into 30 small or 20 medium balls.
7. Place these onto the baking tray(s), pressing down their top slightly.
8. Bake the small ones for around 10-12 minutes, the bigger ones around 15 minutes until golden brown.
9. Let them rest in the trays for five minutes then transfer them to a wire rack to cool completely.
10. When they are cooled, make some icing by mixing a little lemon juice with icing sugar until you get a thick paste.
11. Brush the top of some cookies with this glaze.
12. For the rest of the cookies use the chocolate. Melt some dark chocolate over steaming water, then dip some of the cookies into it, covering them completely. Place these onto a plate lined with grease paper. Dip the base of the remaining cookies into the chocolate and set aside.
13. Put the plate of the chocolate-covered cookies in the fridge to set.