For the candied oranges, peel 1 orange. Cut both oranges into 4mm thin slices. Place in a saucepan with the orange jam and the spices and bring to the boil. Simmer for about 15 minutes, until the oranges are candied. Place the oranges on a baking paper and keep the remaining jam.
For the gingerbread dough, sieve the flour, gingerbread spices, salt and baking soda and mix. Crumble the butter into the dough and mix well. Mix in eggs, honey, STROH rum, orange peel and orange juice and knead into a compact dough. The dough should be soft and moist, add more flour or liquid as needed. Then wrap the dough in cling film and let it rest for 1 hour.
Preheat the oven to 180 ° C hot air. 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 or top with candied orange.
Bake the gingerbread for about 10 minutes until light. Transfer from the hot tray and allow to cool.


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