Measure the flour in a large bowl. In the centre, add the sugar, softened butter, lemon zest, honey and salt. Mix all together well with the tips of your fingers until the mixture resembles breadcrumbs (or sand - sable - as the French say) then add the egg yolks.
Alternatively, if you have a stand mixer, mix all the ingredients together for a couple of minutes maximum until well blended together.
Split the dough into 2, cover with cling film and set aside in the fridge for 30 minutes.
Preheat the oven to 170°C/150°C fan. Remove the dough from the fridge and film and roll out with a rolling pin to about 5mm thickness. Cut the dough using your favourite cookie cutters. Put the biscuits on a baking tray covered with parchment paper or a Silpat mat. Bake for 10 minutes.
Leave the cookies to cool on the tray for a couple of minutes (this will make it easier to remove them) then cool on a wire rack.
I prefer to use a dark, full-flavoured honey, such as a mountain honey, to let the flavour shine through. Please use good quality organic lemons.Jill ColonnaMadAboutMacarons.com