BISCUITS:

1. To make the biscuits, preheat the oven to 180°C fan forced or 200°C conventional

2. Using an electric mixer, cream together butter and sugar

3. Add vanilla paste and egg and mix further

4. Add flour in stages and mix until combined

5. Divide into 3 portions.  Working with one at a time lightly flour your work surface and gently knead the dough until it is smooth. (Don’t overwork it or else your biscuits may spread in the oven)

6. Roll the dough to approx 7mm thickness using a rolling pin. You can make sure that it doesn’t stick to the work surface by keeping it lightly floured

7. Cut out your biscuits with your chosen cutter and transfer to a lined baking tray

8. Bake in the oven for 9 minutes or until the edges are lightly golden brown

9. Repeat with the remaining portions of biscuit dough

10. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely

11. Once cooled you are ready to ice!

TOPPING:

1. Using a sharp knife, remove chocolate from the edges of the violet crumble

2. Shave the sides of the honeycomb centre and add to a bowl. Don’t prepare the shaved violet crumble too far in advance, as the honeycomb can begin to ‘melt’ when exposed to the air for too long or in hot weather

3. Combine melted butter, OzEchoc, icing sugar and water in a bowl and mix until smooth

4. Dip biscuits in the bowl (or spoon over the top of the biscuit)

5. Sprinkle the honeycomb shaving over the chocolate and leave aside to set

6. These biscuits are best enjoyed straight away as the honeycomb will begin to melt if left for too long. That said, they will still be delicious!