Cream butter until airy and fluffy. Add the honey gradually. Add the egg, cinnamon, and baking soda. Add the flour in small bits at a time. Once you have a crumbly dough remove from mixer.

Shape the dough into a long log. Wrap dough in a piece of parchment paper. Secure the edges giving it a candy shape. Wrap with some aluminum foil on top. Refrigerate for 1 hour.

Preheat oven to 180°C / 356°F.

With a knife slice dough into ½ cm thick cookies. Lay a piece of parchment paper on your ovens tray and add the cookies. Bake for approximately 10 minutes or until they get a golden brown color.

Whip butter with the mixer until fluffy.

Gradually add the honey and mix until fully incorporated.

Add whipped butter into a piping bag and add just enough to cover the surface of one cookie. Cover with another cookie on top.