Place the flour, lemon rind, honey, 160g of the butter, and the egg in a large bowl. Work into a crumbly dough; knead into a smooth dough with floured hands. Shape into a ball and wrap in cling film; chill for 30 minutes.
Preheat the oven to 180 degrees C. Line 2 large baking trays with baking paper.
For the topping, lightly toast the sunflower seeds with the honey, the remaining butter and the cream in a saucepan. Remove from heat and allow seeds to cool.
Roll out the dough on a floured work surface. Use a 5cm biscuit cutter with scalloped edges and cut out about 60 cookies. Place on baking trays. Place 1 teaspoon of the topping on each cookie.
Bake for 12–15 minutes until golden brown. Place on a wire rack and sprinkle with lemon rind while still hot.
• Instead of sunflower seeds, try pumpkin seeds or coarsely chopped hazelnuts, walnuts or slivered almonds as a topping. • Nuts and seeds, because of their oil content, can quickly turn rancid in a hot climate. Store them in the freezer, in an airtight container, to keep them as fresh as possible. (Ideally, buy nuts as and when you need them to ensure the best quality.)