In a small bowl whisk together the eggs and set aside.
In a saucepan, bring 2 inches water to a simmer. In a heatproof bowl, add sugar, butter and honey and place over the simmering water. Melt it, stirring occasionally using a whisk.
Now add the whisked eggs and mix for about 3-4 minutes. Add baking soda and cook for one more minute. The mixture should be fluffy and double the size.
Transfer the egg-butter mixture to a mixer and add the flour. Mix on low speed until just combined. The dough should be warm, soft and little sticky. Do not put more flour.
Transfer the dough onto a lightly floured surface and bring together gently. Knead the dough few times and form into a ball.
Divide the dough into 8 equal pieces. Shape each piece into a ball. Cover them with plastic wrap or kitchen towel to prevent from drying.
Preheat the oven to 190 C | 375 F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out one ball into a thin circle. Use the bottom of a cake pan or round bowl, cut around it with a knife to make a circle.
Place this and the remaining scraps on the baking sheet. Using a fork, prick the dough in several places. Bake for 3-5 minutes. Repeat for remaining balls.
Process the cooked scraps in a food processor until breadcrumb stage is reached. Transfer to a bowl and set aside.