Place the honey, sugar and butter in a pan, and melt over a gentle heat, stirring until the sugar has dissolved. Remove the pan from the heat and allow to cool slightly.
Sift together the flour, baking powder and spices into a bowl. Pour in the melted mixture and the egg. Mix well. Knead on a lightly floured surface until it is smooth and thoroughly mixed. Keep the dough well-wrapped in a plastic freezer bag until required.
To bake, set the oven to moderate, gas mark 4 or 180ºC/350ºF. Roll out the gingerbread on a surface lightly dusted with flour. Cut out the shapes and transfer to the lined baking sheets.
Bake the pieces in the centre of the oven for 10-12 minutes, or until they start to brown. Remove from the oven and allow the pieces to cool on baking sheets.
Once cold, the gingerbread pieces may be kept in an airtight container for up to three days. If the pieces are stacked up, place sheets of cardboard between the gingerbread to keep the shapes flat.