Put the flour, sugar, salt, vanilla and lemon zest in a bowl or in your food processor together with the butter cubes. If you use a processor, mix using short pulses, if you do it by hand, mix the ingredients quickly with your fingertips until you get a consistency of wet sand. Add the water and yolk and mix until you get a homogeneous mass. Make a shape of a disc and wrap it in cling film. Let it stand in the fridge for a couple of hours at least.

Heat the oven to 190 degrees, take the dough and spread it on a lightly floured surface. Cut the cookies in the shape you want and bake them on trays covered in baking paper. Rotate the trays after 8 minutes and note the color of the cookies. They will be ready when they start to brown on the edges. Let them cool on a grate. When you’re ready to have a snack, decorate them with some liquid honey, a pinch of salt flakes and fresh flowers.

For the cake, heat the butter, sugar and honey in a pot. Let it cool. Heat the oven to 180 degrees. Grease a 22cm diameter round mold. Mix the flour, leavening, salt and cinnamon, add the honey mixture and the eggs and mix everything quickly without stirring too much. Bake for 30-40 minutes, until you put a toothpick in the dough and it comes out clean. Cool on a grate and remove from the mold after a while.

For the frosting, have the ingredients ready at room temperature. Mix the sugar and butter with the lemon zest, honey and salt. While you whip, add the mascarpone little by little until you get a homogenous mixture.

Spread the frosting over the cooled cake with a spatula and decorate with some honey and flowers.