Warm the honey, sugar, salt, oil and water until the sugar is dissolved. When the mixture is almost cold, add the egg yolks, cocoa, spices and two thirds of the flour (240g or 8oz) which has been sifted with the baking soda. Then mix in the rest of the flour and other ingredients.

Make into a smooth dough and roll out to a good 5 millimetre, ¼” thickness. Cut out 80mm, 3¼” diameter circles (or smaller), put them on a greased tray and bake at 190°C, 375°F. for 20 minutes.

When cool ice the biscuits thinly with a mixture of icing sugar and egg white, with lemon juice to thin the mix.

Notes:
Mix in the dry ingredients a little at a time, like mixing plaster. When about a third of the flour/spice mixture is added to the liquid, stir in the apricots. Then slowly add the rest of the dry ingredients.

The mixture is quite sticky, make sure the bench is clean and well floured. Re-do the flouring underneath the slab during rolling out, and especially before cutting out the individual rounds, or they will stick to the bench and become immovable. Try silicon release paper?

Ref Dr. Oetker p.171