Mix all the pastry ingredients untill you have a smooth loaf, put it in the fridge for 3-4 hours.
After this time spread pastry with a rollpin and cover a round shaped pan about 8 inches diameter.
Put sugar and water into a saucepan, let it melt and caramel until gold, do not mix.
When gold add the honey and hot but not boiling milk cream, mix well and add nuts.
Let it warm a little.
Spread the shortcrust in the tin, make the edges about 1 inch tall.
Pour the filling and use pastry leftovers to make decorations.
Put them on the cake and bake at 350°C for 20-25 minutes.
The filling turns brown in minutes so look at it closely while baking.
Wait until cold to serve.
Mix all the ingredients with a spatula, just enough to mix well.
Put the dough in a sac- a poche, let it rest in the fridge for about 30 minutes.
On a baking tray make cookies squeezing dough, keep space between them as they grow on the oven.
Sprile sugar confetti on them if you like.
Bake for 10-12 minutes at 320°F, they just have to gold on borders, they will remain pale as they don't contain eggs.
They will be very soft right out of the oven, wait untill cold before removing them from the baking tray.