Slowly heat honey, sugar, butter and milk in a saucepan and allow to cool slightly. Mix the cinnamon, cocoa, flour, cornstarch and baking powder in a bowl and then add the lukewarm honey mixture. Knead into a smooth dough and let it rest for 1 hour in the refrigerator (the dough is quite soft, but you really don`t need any more flour! After cooling it, it can be rolled out very well.)
After cooling, roll out the dough on a floured work surface 3 - 5 mm thick and cut out small figures. Bake at 170 - 200 ° C for about 5 - 10 minutes (depends on the size of the cookie cutters. Mine are 3 - 4 centimeters on average. The larger and thicker, the longer they take).
You absolutely have to be careful that they don`t turn black, not even dark brown, because then they taste slightly bitter.
Tip: When I bake the biscuits, I always only use 1 tablespoon of cocoa and then 1 tablespoon of soluble barley coffee. Tastes very good.
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