For candied oranges

• For the candied oranges, peel 1 orange.
• Cut both oranges into 4 mm thin slices.
• Place in a saucepan with the orange jam and the spices and bring to a boil.
• Simmer for about 15 minutes until the oranges are candied.
• Place the oranges on parchment paper and keep the remaining jam.

For the gingerbread

• Sieve the flour, gingerbread spices, salt and baking soda into a bowl and mix them.
• Crumble the butter into the dough and mix thoroughly.
• Add eggs, honey, STROH, orange peel and orange juice and knead into a dough (The dough should be soft and moist, add more flour or liquid if needed).
• Wrap the dough in cling film and let it rest for 1 hour.
• Preheat the oven to 180 °C fan.
• Roll out the gingerbread (about 1 cm high).
• Cut out the gingerbread with biscuit cutters. For the orange gingerbread, cut out round shapes.
• Brush the finished gingerbread with egg wash or top with candied orange.
• Bake the gingerbread for about 10 minutes.
• Cautiously transfer from the hot tray and allow to cool.

For the orange glaze

• Mix egg yolks, orange juice, orange peel, STROH and icing sugar with a whisk until you get a spreadable glaze (Add more liquid or sugar as required).
• Use a knife to spread the glaze on the gingerbread.
• Let the glaze dry for several hours at room temperature.
• Spread the remaining jam on the orange gingerbread.