Place the flour, butter and icing sugar in a food processor and whiz until it resembles breadcrumbs. Transfer to a work bench, make a well in the centre, add the egg yolk and knead until you have a firm dough.

Divide the mixture in half, place each on a piece of baking paper and roll into a sausage shape about as wide as a 20 cent piece. Twist the paper at each end to hold it together and refrigerate for an hour.

Preheat the oven to 180C. Carefully slice the dough into 5mm rounds. Place on a greased baking tray and bake for 8-12 minutes, or until golden. Cool on a wire rack.

Beat the cream until soft peaks form. Stir through the honey to make a ripple effect.

Just before serving, sandwich the biscuits together with the honey cream and dust with icing sugar.