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Greek Honey Crunch Creams

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250g/9oz/2 cups self-raising (self-rising) flour
10ml/2 tsp bicarbonate of soda (baking soda)
50g/2oz/ cup caster (superfine) sugar
115g/4oz/ cup unsalted (sweet) butter, diced
Finely grated rind of 1 large orange
115g/4oz/ cup Greek honey
25g/1oz/ cup pine nuts or chopped walnuts

For the filling

50g/2oz/ cup unsalted (sweet) butter, at room temperature, diced
115g/4oz/1 cup icing (confectioners') sugar, sifted
15ml/1 tbsp Greek honey


Makes: 20


1. Preheat the oven to 200°C/400°F/Gas 6. Line three or four baking sheets with baking parchment. Sift the flour, bicarbonate of soda and caster sugar into a bowl. Add the butter and rub in until the mixture resembles breadcrumbs. Stir in the orange rind.

2. Put the honey in a small pan and heat until just runny but not hot. Pour over the dry mixture and mix to a firm dough.

3. Divide the dough in half and shape one half into 20 small balls about the size of a hazelnut in its shell. Place the balls on the baking sheets, spaced well apart, and gently flatten. Bake for 6-8 minutes, until golden brown. Leave to cool and firm up on the baking sheets. Use a palette knife (metal spatula) to transfer the cookies to a wire rack to allow them to cool completely.

4. Shape the remaining dough into 20 balls and dip one side of each one into the pine nuts or walnuts. Place the cookies, nut sides up, on the baking sheets, gently flatten and bake for 6-8 minutes, until golden brown. Leave to cool and firm up slightly on the baking sheets before carefully transferring the cookies to a wire rack, still nut sides up, to cool completely.

5. To make the filling, put the butter, sugar and honey in a bowl and beat together until light and fluffy.

6. Use the honey and butter mixture to sandwich the cookies together in pairs. Spread a little filling on a plain cookie for the base and place a nut-coated one on top. Press the cookies together gently without squeezing out the filling.

Energy 164Kcal/688kj; Protein 1.4g; Carbohydrate 23.5g of which sugars 14.2g; Fat 7.8g of which saturates 4.4g; Cholesterol 18mg; Calcium 47mg; Fibre 0.4g; Sodium 97mg

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