Salted honey pecan cookies

Instructions

1. Preheat the oven to 160˚C fan-forced (180˚C standard). Line two baking trays with baking paper.
2. Combine the butter and sugar in the bowl of a stand mixer with the paddle attachment fitted and beat on high speed for about 5 minutes, or until pale and creamy. Add the honey and mix well to combine. Add the eggs, one at a time, until well combined.
3. Add the flour, baking powder and salt and mix on low speed to combine. Fold through the nuts. Use a large spoon (or ice-cream scoop) to spoon out around ⅓–½ cup worth of cookie dough onto the trays, then repeat until all cookies have been portioned, allowing room for the cookies to spread out as they bake.
4. Sprinkle with a little sea salt, then bake for 15-20 minutes, or until golden, then remove from the oven. While the cookies are still soft, use a round pastry (or biscuit) cutter to shape the cookies into rounds – not by cutting, but placing a cutter about the same size over the whole cookie and using pushing the cookie inwards using the inside of the pastry cutter in a circular motion.
5. Allow to cool on the tray for 10-15 minutes until the cookies are cooled and firm. Top with a scoop of vanilla ice-cream (like an open ice-cream sandwich), then serve immediately, drizzled with a little extra honey if desired.