Place sugar, butter and honey in a saucepan and gently heat until sugar has melted (make sure the mixture is piping hot, but don't let it boil).
Add 300g of flour and stir vigorously until the dough comes together and no longer sticks to the pan. Let it cool for 5-7 Minutes.
Once the dough has cooled slightly, add lightly whisked egg, baking powder, gingerbread spice mix and the rest of the flour.
Knead until the dough is smooth and shiny. Keep it in the fridge overnight or up to 4 weeks before baking.
Pre-heat oven to 180°C and bake for 8-12 Minutesuntil cookies are dark brown.