Beat the eggs with the sugar and honey until whitened. Add the cinnamon and ginger, stir and pour in the oil.
Pour in the baking soda and a little flour at a time. Knead a medium hard dough, roll it out to a 1/4 (5 mm) sheet on a floured counter.
Using Christmas Tree cookie cutters, cut out the cookies and arrange them in a tray laid out with baking paper.
Bake to a golden color and once cooled, stick them together in pairs using jam or marmalade of your choice.