• Combine the lavender honey, sugar, vanilla bean paste, butter, and milk in a medium saucepan. Stir over low heat until sugar is dissolved and butter is melted. Remove the saucepan from the heat and transfer your preparation in a small bowl. Add the sea salt, lemon juice and spices (ground cardamom, ground cinnamon). Set aside.
  
• In the bowl of your stand mixer, scoop the all-purpose flour, baking powder and almond flour. Mix for 30 seconds with the paddle attachment on. Add the spiced honey preparation. Continue mixing until well incorporated, so you can form a ball. About 1 minute. IMPORTANT: Do not overmix the dough.
  
• Scrape the dough out onto the Roul'Pat™. Cover with a plastic wrap and refrigerate for 30 minutes.
  

ASSEMBLY

• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.
• Take your dough out of the refrigerator. Roll it, not too thick, not too thin. Then, use your favorite dough cutter to cut your cookies.
  
• Transfer your cookie dough onto your Bonmat®.
  

BAKE!

• Preheat oven to 350F/180C. Bake for 10 minutes (Every oven heats differently, monitor your cookies from 8min). It is ready when golden brown around the edge.
  
• Once your Spiced Honey Christmas Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide them onto a serving plate. Enjoy & Bon Appétit!
• N.B. Storage is best when placed in a metal box.