Put the butter, sugar and honey in a small saucepan and bring it to the boil. Once it starts to boil, remove it from heat and allow it to cool for 1 hour – it will thicken up whilst standing.
In a bowl, combine the flour, bicarbonate of soda, ground cloves, mixed spice and ginger.
Pour the honey mixture into the flour bowl and mix.
Pour in the milk and mix to form a ball.
Take the dough mixture and put it onto a lightly floured work surface and knead a little. Be gentle.
Divide the dough into 4 parts and roll each one into a sausage shape. Cut each sausage into 5 pieces. Place each slice on a baking tray and press down to around 5mm thickness.
Bake in the preheated oven for 12-15 minutes. They should still be a little soft when removed from the oven. Avoid baking them for any longer as they will firm up as they cool.
Remove from the oven and allow them to cool on the baking tray for 10 minutes before moving to cool on wire racks.
Beat the egg white until frothy and add the lemon juice and icing sugar.
Ice 10 biscuits and then add the pink food colouring to the icing mixture and ice the remaining 10 biscuits. Set aside to allow the icing to set.