Sift the flour, salt and baking soda into a bowl and add the spices.

Put the egg yolks and sugar together in a bowl and whisk until white and thick.

Melt the honey until it is liquid and stir in the vanilla. Set aside to cool slightly before adding the honey to the egg mixture.

Stir this mix into the flour to form a stiff dough. Cover and refrigerate for about an hour.

Take approximately a tablespoon of dough and roll into a ball on a lightly floured surface. Flatten the dough and place around 1/2 teaspoon of jam into the middle. Pinch the edges together to close and roll on on a lightly floured surface to shape into a ball.

Place each ball onto a greased or non-stick baking tray with plenty of space between each ball - they will spread as they cook to around twice their original size.

Preheat the oven to 175 degrees Celcius. Bake for 10-12 minutes, rotating the tray half way through.

Serving
These gingerbread biscuits are great on their own. You can also glazel them with thin icing made from the icing sugar and water, or roll them directly in the icing sugar.