Iced Gingerbread Cookies

In a small pot, gently heat the honey with water. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Whisk in the yolks, milk, sugar, vanilla seeds and spices. Remove from heat, transfer the contents to a bowl and let cool. Whisk until fluffy. Stir in the dissolved ammonium carbonate. Sift the flour onto a work surface and make a well in the center. Pour the honey mixture into the well. Mix everything together quickly into a smooth dough. Cover and refrigerate for 30 minutes. 

Roll out on a floured work surface to 4 mm (approximately 1/8 inch) thick. Cut out bell shapes or circles about 4 - 6 cm (approximately 1 1/2 to 2 1/2 inches) in diameter. Transfer to a parchment-lined baking sheet and brush with milk. Bake in an oven preheated to 180°C (approximately 350°F) for about 15 - 18 minutes. Let cool on a wire rack.