This cookie is a lovely little treat that is perfect with a cup of tea or coffee in the afternoon. The orange and almond play beautifully together and the honey really shines through in the caramel base.
The key to getting these right is to put just a scant 1 teaspoon of batter onto the baking tray and spread them out with nearly 6” of space in between. Before baking they will look paltry but the sugars will melt into a puddle and then firm up into caramel. Anything more than 1 teaspoon and you will be making almond brittle. You also want to keep a close eye on them in the oven and take them out when they are almost fully brown with just a little white still in the middle.