Recipe by: Janelle Bloom
- Preheat the oven to 220°C and line a baking tray with greaseproof paper.
- In a food processor, blend the butter and flour to fine crumbs. Add the sugar and egg and mix through. Shape the dough to large disk, place on the lined baking tray, sprinkle extra sugar over and bake for 10-12 minutes or until golden.
- Using electric beaters, beat the cream and sugar to soft peaks. Fold half the honeycomb through.
- Serve the shortcake topped with honeycomb cream and remaining honeycomb pieces.