Place butter, golden syrup & honey in a medium saucepan over low heat to melt, raise heat and bring to the boil, stirring well. Remove from heat and set aside to cool for 20 minutes.

Add the rest of the ingredients, mix well with a wooden spoon and refrigerate overnight.

Preheat oven to 170C.

Line baking trays with baking parchment.

Lightly flour bench top and scrape dough onto bench. Knead very lightly until smooth, make sure your work surface is well floured, then roll out until 5mm (1/2 cm) thick. Cut into desired shapes.

Place cut dough carefully onto trays, leaving 2-3cms between each one.

Bake 12-15 minutes, until just golden but not browned. Turn oven off, but leave trays in to cool for a cookie with a crisp edge and a slightly chewy centre.

For the frosting - just combine the lemon juice and icing sugar until smooth and a little runny.

Cool completely, then drizzle with frosting.