Beat butter and sugar to a cream.

Beat eggs and honey together and add to mixture. Beat together.

Sift in flour and baking powder and mix to combine.

Roll out mixture to 3-4mm thickness. (If using an embossed rolling pin, place the mixture in the fridge for ½ hour before rolling out.)

Cut into rounds using a scone cutter or similar.

Bake at 180 degrees celsius (fan-forced) for 12 minutes or until a golden colour.

When cool, spread a biscuit with a tiny amount of strawberry or raspberry jam and then pipe some buttercream on top. Add another biscuit to the top and gently push down to create a sandwich.