50g butter, softened 1/3 cup caster sugar 2 tblspn full-flavoured honey 45g plain flour pinch of ground ginger 1 egg white
Process buter and sugar until creamy. Add honey, flour, ginger and egg white and process until just combined.
Spread batter into thin 3cm discs on a non-stick oven tray and bake at 160C for 7 minutes, or until golden. Leave on tray for 1 minute before transferring to a wire rack to cool.
2 very ripe bananas a few drops of lemon juice 1 cup cream icing sugar
Whip the cream until form peaks form. Mash bananas and lemon juice with a fork. Fold gently into the whipped cream.
Spoon into a piping bag fitted with a plain nozzle and pipe onto half the honey wafers; top with the remaining wafers. Dust tops with icing sugar and serve with dried nectarine ice-cream