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.