My grandma used to bake these honey-breads (gingerbread without the ginger) right before Christmas. My mum grew up with them. It would be a pity not to pass down the recipe to my children…


½ kg plain flour
2 eggs
3-4 dl honey
a pinch of salt
1 tbsp baking soda
cloves, cinnamon
grated orange zest
sugar to taste
2 cups icing sugar
1 egg white
freshly squeezed orange juice


Combine the ingredients to make smooth dough. Wrap it with plastic foil and refrigerate overnight.
The next day divide it into 4 equal parts. Make a sausage out of each part, cut into equally-sized discs and form small balls. Arrange them on a baking tin lined with parchment paper, leaving enough space between them to allow them to rise!
Bake for 10 – 15 minutes at 180 °C. When removed from the oven, they will be lightly browned and soft. Leave them on the baking tin for 10 minutes as they get harder as they cool.
Lightly beat the egg white, add icing sugar and 2 tablespoons of orange juice. Mix well to get a glossy icing. If too runny, add more sugar. If too stiff, add more juice. The icing should be thick but liquid-like. Dip the honey-breads into the icing, or place the icing in a piping bag and decorate the breads.
Leave them to air-dry.