Mix sugar, honey and water in a saucepan, put the saucepan on the fire and bring to a boil. Gradually add flour to the slightly cooled mixture, knead the dough, put it for half an hour to cool. Dilute the soda, mix it with the dough, leave it on the table for ten minutes, then roll out a layer one and a half centimeters thick and cut the gingerbread cookies with a special mold or glass. Spread the gingerbread on a baking sheet sprinkled with flour and bake at a temperature of 220-240_ C for 15-20 minutes. How to make icing for honey gingerbread. Pour a glass of sugar with half a glass of water, boil slowly, skimming off the foam, until the liquid begins to stretch from the spoon like a thick thread. A little vanillin or vanilla sugar is added to the resulting syrup, cinnamon can be used. After the icing has cooled slightly, you can start icing the gingerbread cookies. Large gingerbread cookies should be smeared on top, they are glazed with a brush, and small gingerbread cookies are directly lowered into a bowl with glaze as a whole. Lay the glazed gingerbread cookies on a baking sheet, place the baking sheet in an oven preheated to 50-60_ C, dry the gingerbread cookies until a shiny whitish crust appears on top.