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 1/2 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.