In a small saucepan over medium heat, bring the honey to a boil, stirring occasionally. Let it boil for one minute, then set aside to cool for about five minutes.

Using a stand mixer fitted with the paddle attachment, mix the softened butter, oil, brown sugar, caster sugar, and vanilla paste until the mixture is smooth.

Add in the slightly cooled burnt honey and eggs, mixing until well combined.

Sift the dry ingredients over the mixture and mix until just combined.

Chill the dough in the fridge for two hours to firm up.

Divide the dough into 28 portions (each about 60g), chill for another hour, and then roll into balls before placing them on a baking tray lined with baking paper. Cover the dough and chill overnight.

Preheat the oven to 180C/160C fan-forced and line two large baking trays with baking paper.

Place four chilled dough balls in egg rings on each prepared tray, ensuring they are 12cm apart.

Bake for 14 minutes or until golden brown. Let them cool slightly before transferring to a wire rack to cool completely.

If desired, sprinkle with more salt flakes after baking.