Instructions:

1. Sift together the flour and cocoa powder in a large bowl.
2. In a separate saucepan, mix together the honey and spices and bring to a boil. Add the butter and melt. Let cool for about an hour.
3. In a small bowl, mix the baking soda with the sour cream and set aside.
4. Whip the egg whites and sugar until stiff peaks form, then gradually add the egg yolks and continue whipping.
5. Fold the egg mixture into the bowl with the flour and cocoa powder.
6. Add the honey, spices, and butter mixture to the bowl and mix together.
7. Fold in the sour cream mixture. The dough should be quite sticky. Cover and refrigerate for 24 hours.
8. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with parchment paper.
9. Roll the dough out to a thickness of about 0.5 cm on a lightly floured surface. Cut out gingerbread men shapes with cutters and place on the baking tray, leaving some space between them.
10. Bake for 12-15 minutes or until lightly golden brown. Leave on the tray for 10 minutes before transferring to a wire rack to cool completely.
11. When cooled, decorate with writing icing and cake decorations, if desired. Sprinkle with icing sugar and add a few drops of almond flavoring oil for added flavor. Enjoy!