In a small saucepan over low heat, warm the honey, sugar, rosewater, cinnamon, salt, ginger, nutmeg, and cloves until the sugar has melted.

Transfer the mixture to a medium bowl and stir in the flour until a soft dough has formed. If the mixture is very sticky, add a touch more flour.

Place the dough in an airtight container and refrigerate overnight or for up to 3 days.

When ready to bake, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

On a floured surface, roll the dough out to ⅛-inch thick (4mm).

Brush a little oil in the cookie mold and press onto the surface of the dough. With a sharp knife cut away the dough around the impression from the mold and place the biscuit on the prepared baking sheet. Repeat until you have 5 or 6 cookies.

Bake on the top rack of your oven for about 3-5 minutes, until the cookies are brown on top but still pale on the bottom.

Transfer to a wire rack and let cool completely while you bake off the rest of the cookies.

Store in an airtight container at room temperature for up to 3 days.