Heat honey, brown sugar and butter until the butter has melted. Leave to cool. Sieve the flour, baking powder and gingerbread spice into a bowl. Place the butter mix and egg in the middle and quickly work into a smooth dough with the whisk of the hand mixer. Wrap the dough in foil and chill for at least 1 hour
Quarter the dough and form into rolls on a floured work surface. If necessary, cut the rolls in half again. Roll each roll of dough into a long thin (0.5-1 cm Ø) strand. Cut the strands of dough into sticks about 10 cm long and spread them on 2 baking trays covered with baking paper. Bake the trays one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-7 minutes. Take out and let cool on a cake rack
Meanwhile wash the orange, rub dry and rub half of the peel thinly. Halve the orange and squeeze the juice. In a small pot, reduce the orange juice to just under half its original volume and let it cool down. Mix orange peel and sugar and put aside
Sieve the icing sugar into a bowl. Add 1-2 tablespoons of reduced orange juice and mix to a smooth thick icing. Pour the icing into a piping bag or freezer bag and cut off a small corner. Decorate the sticks with icing and sprinkle with the orange sugar. Leave to dry
waiting time approx. 2 hours