Crunchy shortbread cookies smooshed together with fluffy-as-a-cloud icing is already a winning concept. But infuse honey with chilli and mix that into that icing and you’re really, truly winning.


120g butter, softened

50g icing sugar

150g all-purpose white or spelt flour

Generous pinch of sea salt

1 tsp vanilla extract


3 tbsp liquid honey

1½ tbsp dried chilli flakes

75g butter, softened

55g icing sugar

1 tsp vanilla extract

35g cream cheese

  1. In the bowl of an electric mixer, beat the butter and icing sugar until pale and fluffy.
  2. Add the flour, salt and vanilla and combine, being careful not to over-mix. Mix it just enough for a dough to form. It should be soft, but not sticky.
  3. Form the dough into a log, about 4cm in diameter and wrap in plastic wrap or baking paper. Refrigerate for at least 1 hour.
  4. Preheat the oven to 180C fan bake. Line a baking tray with baking paper.
  5. Unwrap the chilled dough and place on a chopping board. Using a sharp knife cut it into discs, about ½cm thick, and place each on the lined tray. You should have about 24 cookies.
  6. Bake for approximately 12 minutes or until lightly golden.
  7. Let the cookies cool and firm up on the baking tray for 10 minutes before transferring to a cooling rack.
  8. Meanwhile, make the hot honey icing. In a small pan, heat the honey with the chilli flakes for about 5 minutes. Remove from heat and strain the chilli flakes out, reserving them for decoration. Place the honey in the fridge to cool.
  9. In the bowl of a stand mixer, beat the butter with the icing sugar and vanilla until pale, light and fluffy. Next add in the cream cheese and beat until smooth. Finally, once the honey is cool, mix that in.
  10. Using a piping bag, or a spoon spread some icing onto the base of one cooled cookie and then place another cookie on top and press together. Continue until you’ve formed 12 cookie sandwiches.
  11. Top each with a dot of honey coated chili flakes.
  12. Refrigerate in an airtight container for up to 3 days.