Honey gingerbread cookies

Coriander seeds 2g | Ground cinnamon 2g | Nutmeg 1g | Black pepper 1g | Ginger 1g | Cardamom pod 2u | Fennel seeds 1g | Liquid honey 250g | Cream 8ml | Butter 150g | loose flour 200g | Rye flour 200g | Bicarbonate 2g | brown sugar 100g | Eggs 1u | Egg yolk 1u | Salt 1g

Grate nutmeg, ginger and all the spices until they are powdered.
Mix spices and pass through a sieve.
Melt the honey and butter over low heat
Let cool and add the cream.
In a bowl mix flour, baking soda and sugar.
Add the spice mixture.
Mix the mixture of honey and butter with the flour and spices until a homogeneous mass is obtained.
Cover with a cloth and let it rest for half an hour.
Preheat the oven to 210ºC.
Sprinkle flour on the work surface and roll out the dough with a rolling pin.
Cut the dough with a cookie cutter
Put on a tray lined with greaseproof paper.
Beat the egg and the yolk and brush the cookies.
With a fork, make a cross on the cookies.
Bake for 15 minutes or until cookies are golden brown.
Remove from the oven, and let it rest on a rack