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Mark Hix on Baking

By Mark Hix

Published 2012

  • About

These simple little snacky cakes baked, in shell-shaped moulds can be eaten at any time of the day, though they are especially good with tea or as a little after-dinner nibble.


  • 135 g unsalted softened butter, plus extra for greasing
  • 2 tbsp clear honey
  • 3


Melt the butter and honey in a saucepan over a medium heat and simmer until golden brown. Leave to cool.

In a bowl, whisk the eggs, caster and brown sugar together using an electric beater for 8-10 minutes, until tripled in volume. Fold in the sifted flour and butter mixture until well mixed. Pour into a container and leave to rest for 2-3 hours in the fridge.