• In a large bowl, add the butter and icing sugar and beat, with an electric whisk, until light and fluffy.  See top tip.
• Add the egg whites, one at a time, beating in each one until fully combined before adding the next.  It will look curdled, don't worry, it will come together at the end.
• Drizzle in the honey, then start to fold in the flour until all the ingredients are mixed together.  Cover with cling film and place in the fridge for at least an hour.
• When you're ready to bake, preheat the oven to 180ºc / Gas 4 and line a couple of baking trays with baking paper.
• Take two teaspoons and scoop a small dollop onto the trays, spacing well apart as they spread, repeat until all the mixture has gone.
• Bake in the oven for about 10mins until golden brown and are slightly darker around the edges.  Once cooked, leave to firm up on the baking sheets before transferring to a wire rack to cool.

Top tip

• If you leave the butter out for a couple of hours, it will be a lot easier to beat in with the sugar.