Cardamom, Almond & Honey Bee Cookies

Updated at: Thu, 17 Aug 2023 03:40:39 GMT

Step 1

Line 2 baking sheets with baking paper.

Step 2

Make the shortbread, adding the cardamom along with the flour. Add a little yellow food dye to colour the shortbread, if you like.

Step 3

Roll out the shortbread on a lightly floured surface to about 3mm thick, and use a 4cm diameter round cutter to stamp out about 60 cookies.

Step 4

Place these on the prepared baking sheets and preferably chill in the fridge or freezer for 30 minutes.

Step 5

Preheat the oven to 180°C and bake the cookies for 10-15 minutes until just starting to colour at the edges.

Step 6

Meanwhile, make the buttercream. Put the butter and sugar in a large bowl, then cream together until light and fluffy. Add the vanilla bean paste and mix. Add the milk to soften to a pipeable consistency, and mix well to create a fluffy buttercream.

Step 7

When the cookies have finished baking, leave to cool on the baking sheet for 5 minutes before transferring them to a rack to finish cooling.

Step 8

While the cookies are cooling, make the royal icing. Colour the royal icing black and transfer to a piping bag. Cut a small tip and set aside for later.

Step 9

When the cookies have cooled, you are ready to sandwich them together and decorate. Pipe buttercream around the circumference of a cookie disc, then spoon in a little honey in the centre. The buttercream will stop the honey leaking out! Repeat with half the discs, then sandwich with the other discs.

Step 10

Pipe 3 black stripes on all the bees' bodies. Place the piping bag into another piping bag, and cut a smaller tip to pipe the finer details of the eyes and mouth. Insert flaked almonds into the buttercream on the sides to create the bees' wings.

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