Method

• 1.
  Place 1/4 cup honey in a small saucepan over medium heat and cook for 2-3 minutes until slightly darkened. Stand to cool for 10 minutes. Place butter, caster sugar, flour and 1 tsp vanilla in the bowl of a stand mixer with the paddle attachment and beat on low speed for 1-2 minutes until the mixture forms a fine crumb. Add burnt honey and 1/2 tsp salt flakes and beat until well combined. Shape the dough into a 20cm x 5cm round log, wrap in plastic wrap and chill for 2 hours, or up to 4 days.
• 2.
  Preheat oven to 180°C. Line 3 baking trays with baking paper.
• 3.
  Unwrap chilled dough, trim ends and slice into 1cm-thick rounds. Arrange 3cm apart on prepared trays and bake for 12-14 minutes until golden. Set aside to cool.
• 4.
  To make icing, place extra 1 tbs honey in a saucepan over medium-low heat and warm until runny. Place honey in a bowl with remaining 1 tsp vanilla, icing sugar and milk, mix to combine. Place 1 tsp of icing on each cooled cookie, spreading with a spoon to coat top. Cookies can be stored in an airtight container for up to 1 week.