In a small saucepan, bring the honey to a gentle boil over medium heat, stirring occasionally for about a minute, then set aside to cool.

In a stand mixer, cream together the softened butter, oil, brown sugar, caster sugar, and vanilla paste until smooth and creamy.

Add the slightly cooled burnt honey and eggs to the mixture, stirring until well combined.

Sift in the flour, bicarb soda, and baking powder, mixing just until incorporated to avoid overmixing.

Wrap the dough in plastic wrap and let it chill in the refrigerator for 2 hours.

Divide the chilled dough into approximately 28 portions (about 60g each) and roll into balls, placing them on a baking tray lined with baking paper.

If desired, let the dough balls chill again in the fridge for another hour or overnight.

Preheat oven to 180°C (160°C fan-forced) and prepare two large baking trays.

Place four dough balls into egg rings on each tray, spaced at least 12cm apart.

Bake for around 14 minutes, or until golden brown on the edges.

Allow to cool slightly before transferring to a wire rack; sprinkle with extra salt flakes while warm.