• 200 g/8 oz self-raising flour
• pinch salt
• 100 g/4 oz butter
• 100 g/4 oz soft brown sugar
• 1 egg
• ½ teaspoon vanilla essence
• 50 g/2 oz (1 rounded tablespoon) honey

Sift the flour and salt on to a plate and set aside. Cream the butter and sugar together until pale and soft. Lightly mix the egg and vanilla essence, then gradually beat into the creamed mixture a little at a time. Beat in the honey. Add half the sifted flour to the mixture and, using a wooden spoon, work to a soft paste. Add the remaining flour and mix to a soft dough. Cover and chill in the refrigerator for one hour or longer. This makes the dough firmer and easier to handle.

Spoon out rounded teaspoons of the mixture and roll into balls. Set well apart on greased baking sheets and flatten slightly – don’t put more than 6–8 cookies on a sheet at one time.

Place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 12 minutes, or until well risen and firm. Lift them from the baking tray and cool on a rack. Serve plain or sandwich with jam or buttercream.