These are delicious gluten-free biscuits, without the dry texture normally associated with gluten-free cooking. They keep well (if not eaten too quickly) in an airtight container, and are just as good with orange as with lemon.
Pre-heat the oven to 350F, Gas Mark 4, or 160C. Grease baking sheets. Cream together the butter and sugar in a large mixing bowl until soft, then beat in the egg and honey. Stir in the nuts, salt, chocolate chips and grated rind. Sieve in the flour and mix well. Divide the mixture into balls the size of a walnut and place about 2 inches apart on the baking sheets, flattening slightly with the back of a fork. Bake for 10-15 minutes until pale brown. Leave to cool for a few minutes, then transfer to a wire rack. Makes approx. 36 - 40 biscuits