Cornets de miel

Method

Cream together butter and caster sugar until pale and fluffy, then beat in eggs one at a time with vanilla extract. Fold in flour gently with a pinch of salt. Spread thin rounds of batter onto a lined baking tray and bake at 200C for 6-8 minutes until golden. Working quickly whilst warm, roll each biscuit around a cornet mould or cone shape and allow to cool and harden. Whip double cream with honey until soft peaks form. Once cooled, fill each cornet generously with the honey cream and serve immediately, or store unfilled cornets in an airtight container for up to two days.