(Makes about 24)

  • 150 ml honey
  • 125 g butter
  • 100 g (125 ml) brown sugar
  • 5 ml vanilla essence
  • 300 g (535 ml) cake flour
  • 100 g ground almonds
  • 100 g white chocolate, melted

Heat oven to 180°C. Mix honey, butter, brown sugar and vanilla until light and fluffy. Add flour and almonds and mix well until you have a soft biscuit dough. Wrap in clingwrap and allow to rest in refrigerator for about 20 minutes. On a surface that has been sprinkled with flour, roll dough to a thickness of about 5 mm. Cut out patterns with a sharp cookie cutter of your choice. Place on a baking tray that has been lined with baking paper and sprayed with non-stick spray. Using a skewer, make patterns on biscuits. Bake for 12 to 15 minutes or until golden brown. Allow to cool. Dip in white chocolate and leave until set.