Makes 20

  • 100g (4oz) butter 
  • 50g (2oz) caster sugar 
  • 45ml (3tbsp) clear honey 
  • 100g (4oz) plain flour 
  • 50g (2oz) ground rice 
  • Caster sugar to dredge


Pre-heat oven to 180°C, 350°F, Gas Mark 4. Grease two baking sheets.

Cream butter, caster sugar and honey together until pale and fluffy. Stir in flour and ground rice until mixture binds together. Roll our thinly on to a lightly floured surface and, using a 7cm (2¾”) fluted cutter, stamp out 20 rounds. Transfer to a baking sheet and prick the surface with a fork. Bake for about 10-15 minutes until pale golden. 

Cool on a wire rack and dredge with caster sugar.