Honey Jumble Sandwiches

Preheat oven to 160°C fan-forced (180°C conventional). Line 2 oven trays with baking paper.

 In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add honey and egg, beating until combined.

Sift flours, ginger, spice and bicarb soda into a large bowl. Fold into butter mixture until well combined.

Roll tablespoons of mixture onto trays. Bake for 15-20 minutes until golden and firm. Cool biscuits slightly on trays before transferring to a wire rack to cool completely.

For Icing, in a bowl, combine icing sugar, butter and enough water to form a thick, spreadable icing. Add a few drops of food colouring and swirl with a toothpick. Dip half of the biscuits face-side down into icing, gently rotating biscuit to get a swirl. Put on a lined baking tray and sprinkle with crushed pistachios. Put aside for 1 hour to set.

 For the Buttercream, in a stand mixer, beat butter until pale and fluffy. Gradually add icing sugar mixture, beat until fluffy. Add honey and vanilla, beat until combined. Transfer to a piping bag fitted with a fluted nozzle.

Put un-iced biscuits, base-side up. Pipe buttercream over biscuits, then top with iced biscuits to serve.