Combine butter, honey and sugar inside a saucepan over medium heat. Prepare, stirring, for several minutes or until butter has melted. Provide the boil. Remove from heat. Put aside for ten minutes.
Sift flour, bicarbonate of soda, ginger root, mixed spice and cloves over butter mixture. Add milk. Stir to mix. Cover. Put aside for one hour or until mixture has cooled and thickened.
Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper. Turn dough out onto a gently floured surface. Knead gently. Divide dough into quarters. Roll 1 portion right into a 25cm-lengthy log shape. Reduce 5cm-lengthy pieces. Put on prepared trays, departing room for distributing. Utilizing a wooden spoon, flatten each bit of dough until 5mm-thick. Repeat with remaining dough portions. Bake for ten to twelve minutes or until light golden. Get up on tray for ten minutes. Transfer to some wire rack to awesome completely.
Make icing Using: a whisk, beat eggwhite inside a bowl until foaming. Progressively beat in icing sugar until combined. Stir in fresh lemon juice. Spoon half the mix into another bowl. Tint pink with food colouring. Spread 1 / 2 of the biscuits with pink icing. Spread remaining biscuits with white-colored icing. Put aside for half an hour or until set. Serve.
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