Honey cook with spices and orange zest in a water bath. I use the following mixture, a pinch of each: cinnamon, nutmeg, cardamom, dry ginger and 2 cloves. If all spices not, it will be enough cloves, cinnamon and peel. When honey is well warm up and become thinner (do not boil!), remove from heat, remove cloves and zest.

Still hot add honey to butter and stir until butter is melted. Beat the egg, add the flour, salt and baking soda and knead the dough.

The dough is very important and hard to knead, this will improve the quality of gingerbread. The photo shows the difference between the beginning and end of the batch - at the end of the kneading the dough will become tight, will be to keep up with the dishes and hands, but remain very pliable wax. Wrap the dough in plastic and leave in the fridge for a day or two.

Before baking remove the dough from the fridge and leave to warm at room temperature about a half hour. From dough to pinch off pieces the size of a grape, stuffing a piece of marzipan (or just powdered sugar almonds) or raisins several (well them soak in hot tea, can of rum). Rolling the stick between the palms to give it a ball shape. Cookies to coat with the egg, you can put a picture using a brush. Bake in a preheated oven to 200 degrees for 15-20 minutes. Store in a tightly sealed box.