Melt the Honey & Sugar: In a small saucepan over medium-low heat, combine the honey and granulated sugar. Stir constantly for about 3–4 minutes until the sugar completely dissolves and the mixture is warm and liquid. Do not let it boil.

Form the Dough: Pour the warm honey-sugar mixture directly into the dry ingredients. Stir with a sturdy wooden spoon until a uniform dough forms. It will be very thick, heavy, and sticky.

Roll and Rest: Line a large baking sheet with parchment paper. While the dough is still warm, turn it out onto the paper. Using slightly damp hands or a damp rolling pin, press and roll the dough into a neat rectangle, about ¼-inch thick. Cover the pan with a clean kitchen towel and let it rest at room temperature for 2 hours to dry out the surface.

Bake: Preheat your oven to 425°F (220°C). Use a fork to lightly prick holes across the top of the dough. Bake for 15 minutes until the slab is firm and has turned a beautiful, deep amber-brown.

Glaze and Slice: While it bakes, whisk your powdered sugar and lemon juice together to make a thin, brushable glaze. The exact second the pan comes out of the oven, brush the lemon glaze evenly over the scorching hot surface. Immediately use a sharp chef's knife to trim the edges and cut the hot slab into small 1x2-inch rectangles. Do not let it cool before cutting, or it will become too hard to slice cleanly.