Directions

1. Place the flour, sugar, and salt in the bowl of the food processor and blend together briefly. Add the cubed butter and pulse in for a couple of seconds then add the cream cheese and pulse again until it just starts to clump together.
2. The dough should stick together when pinched -- if it is too dry add the water and pulse in quickly.
3. Tip the dough out onto a work surface and gather it together into a ball, divide into four balls and flatten them into disks. Wrap individually in plastic and chill for at least 30 minutes.
4. Preheat the oven to 350° F. In a small bowl, stir together the brown sugar, cinnamon, clove, lemon zest and chopped nuts.
5. On a lightly floured work surface, roll out one disk of dough into a roughly 12-inch circle.
6. Brush the circle of dough with 1 tablespoon of the warmed honey then sprinkle on a quarter of the nut mixture.
7. Cut the circle into 12 wedges (like a pizza). Starting at the base of each wedge, roll it up towards the tip.
8. Place the shaped cookies onto a lined baking tray and bake for 17 to 20 minutes until golden. Remove to a wire rack to cool.
9. Repeat steps 5 to 8 with the other disks of dough.
10. Store the cookies in an airtight container.