Preparation time: 30 mins
Cooking time: 10 mins
Serves: Makes 100 single cookies (or 25 double, 50 single)
Very easy - much tastier and better for you than shop-bought cream cookies!
Preheat oven to 200’C. Line 3 baking sheets with baking parchment.
In a large bowl, mix the flour, baking powder and sugar. Add the butter and rub in until the mixture resembles breadcrumbs.
Make a well and add the honey. (If you’re using set honey, heat it gently in the microwave until it’s runny.) Mix until it forms a firm (but sticky) dough. Separate the dough into halves.
Pull off blobs the size of a large marble. Roll into a ball in your palms and place on a baking sheet, spaced well apart. Flatten down with the back of a finger. If the dough is too sticky, dust your hands with flour. Bake in batches for 10 minutes or until golden brown. Leave to cool and firm up slightly on the baking sheets and then transfer to a cooling rack.
Spread the chopped nuts out on a small plate. Repeat step 4 with the other half of the dough but this time roll into balls and then dip into the nuts. Flatten down on the baking sheets, nut side up. Bake and cool as before.
To make the filling, mix the butter, icing sugar and honey and beat until fluffy. Use a knife or spoon to spread a small blob of the filling over the base of a plain cookie. Sandwich it together with the base of a nut-topped cookie.
Notes I use half white SR flour, half wholemeal SR flour; golden caster sugar; Stork marg instead of butter; chopped mixed nuts. You can use syrup instead of honey. You could add the finely grated rind of one orange to make these cookies more authentically ‘Greek’. Eat the cream sandwich cookies quickly - the single plain cookies will keep well for longer.