In a bowl or pot, in water bath, dissolve the honey, powdered sugar, spices and rose water. Let it cool down.

Pour flour into a larger bowl, add the honey mixture still warm and mix with a wooden spoon and then to form a smooth dough with your hands.

Wrap in foil and leave the best food for 2 days at room temperature.

Preheat the oven to 200°C.

Roll out the dough to a thickness of 3-4mm (depending on the used molds can be a little thinner or thicker).

Cut with cookie molds to speculaas, springerle or gingerbread molds  (we used nomal cookie molds), previously oiled.

Place on a baking tray and bake for 4-6 minutes on a golden color.