1. Heat oven to 180 degC or 160degC fan bake. Line two oven trays with nonstick baking paper. 
2. Place butter, honey and sugar in a saucepan and warm until butter melts. Remove from heat.
3. Combine ground almonds, rice flour, orange zest and sunflower seeds in a bowl. 
4. Using a wooden spoon, stir in butter mixture to combine.
5. Drop heaped teaspoons of mixture on to prepared trays, leaving space for cookies to spread during cooking.
6. Bake for 8 minutes or until golden brown. 
7. Stand on trays for 5 minutes to set, then transfer to a wire rack to cool.

Tip: These cookies spread when they're cooked so remember to allow plenty of space between spoonfuls on the baking tray.

Tip: Expect these cookies to turn out similar in texture to brandy snaps.

Tip: The finished cookies need to be stored in an airtight container, separated by sheets of greaseproof paper, or they will stick together. They will last well for up to a week.