Preheat oven to 180°C/350°F.

Line an 8x8-inch pan with butter/parchment paper.

In a large bowl, whisk butter, and sugar until creamy and pale.

Sift in the flour, cornflour, and salt. Use a spatula to fold in until it forms a dough. You can also employ your fingers to form a dough.

Transfer the dough to the prepared pan. Roll out the dough evenly. Score the dough in the preferred shape and prick the surface with a fork.

Bake in a preheated oven at 180°C/350°F for about 15-20min or until the base is a little brown.

Set aside for cooling.

In a flat bottom pan dry roast almonds, watermelon seeds, sunflower seeds, and pumpkin seeds.

In a saucepan, add butter, sugar, honey, and heavy cream.

Cook over medium heat until butter is melted and bring it to a boil.

Then lower the heat and continue cooking until the sauce is thickened and the volume will decrease.

Then add in the roasted almonds and seeds. Continue cooking until the mixture is thick and gluey.

Remove from the heat. Immediately transfer over the baked crust.

Use a spatula to spread the mixture as evenly as possible.

Bake in preheated oven at 180°C/350°F for about 15 min or until the brown you desire.

Cut the cookie while it’s still a little warm. Once it’s completely cooled, the cutting will be slightly more difficult.

Store them in an air-tight container or serve after they have cooled completely.