Vanilla snap honeycomb cookies
125g unsalted butter, chopped and softened
¼ cup (55g) caster (superfine) sugar
2 tablespoons honey, plus extra to serve
1 teaspoon vanilla extract
1¾ cups (255g) plain (all-purpose) flour border icing
1¼ cups (200g) pure icing (confectioner’s) sugar, sifted 3½ teaspoons boiling water filling icing
1 cup (160g) pure icing (confectioner’s) sugar, sifted 1 tablespoon boiling water
Place the butter and sugar in the bowl of a stand mixer and beat for 6–8 minutes or until pale and creamy. Add the honey, egg and vanilla and beat for 2–3 minutes or until well combined. Add the flour and beat until the mixture just comes together to form a smooth dough. Roll out the dough between two sheets of non-stick baking paper to 4mm thick. Refrigerate for 30 minutes or until firm.
Preheat oven to 160°C (325°F). Using hexagonal cookie cutters of varying sizes+, cut hexagons from the dough and place on large baking trays lined with non-stick baking paper, re-rolling the dough as necessary. Cook for 10–12 minutes or until light golden brown. Allow the cookies to cool on the trays completely.
To make the border icing, place the icing sugar and boiling water in a medium bowl and whisk until smooth. Place in a piping bag fitted with a 1mm nozzle. Pipe around the edges of some of the biscuits and allow to set. Spoon the extra honey into the centre of some of the biscuits.
To make the filling icing, place the icing sugar and boiling water in a medium bowl and whisk until smooth. Spoon some of the icing into the centre of some of the biscuits and spread to an even layer. Allow to set. Serve. MAKES ABOUT 28. + We used a combination of 6cm, 6.5cm, 7cm and 7.5cm hexagonal cookie cutters.