Goat’s cheese and honey are best friends on a cheese board, but have you ever baked these two delectable ingredients into cookies before? You should!



110g butter softened

250g creamed honey

1 free-range egg

200g all-purpose white or spelt flour

50g ground almonds

1 tsp baking powder

Pinch sea salt

150g goats cheese

5cm x 5cm piece of honeycomb

  1. Preheat the oven to 170C on fan bake. Line a baking tray with baking paper.
  2. In the bowl of an electric mixer, beat the butter and honey together until pale, light and fluffy. Add in the egg and mix until well combined.
  3. Gradually add in the flour, ground almonds, baking powder and salt. Mix until just combined, being careful not to overdo it.
  4. Place walnut sized mounds of cookie dough onto the lined baking tray. Press each one down to flatten slightly. Break up the goat's cheese into almond sized pieces and press 3 pieces into each cookie. Finally, press a small coin sized piece of honeycomb into the centre of each cookie.
  5. Bake for about 15 minutes or until the edges of the cookies are golden.
  6. Allow the cookies to sit for 10 minutes before transferring to a cooling rack.
  7. Store in an airtight container for up to 3 days.