Preheat oven to 350°F. Line 2 flat rimmed baking sheets with parchment paper.
In a medium saucepan, melt butter and honey over medium heat. Whisk in sugar and salt. Whisk in flour until no lumps remain.
Transfer to a small bowl and let cool slightly, about 5 minutes.
Spoon 1 teaspoon honey mixture onto sheets about 4 inches apart (they will spread a lot).
Bake until dark golden brown and small holes appear throughout, about 10 to 12 minutes.
Let cool on tray until they start to firm up, 2 to 3 minutes. While cookies cool, use a knife to separate any cookies that have melted together and to shape into a circle.
OPTIONAL: Carefully peel a few cookies at a time and lay over a rolling pin. Let cool on pin until completely crisp, about 3 minutes. If cookies get too firm before you can shape them, put baking sheet back in oven for 1 minute.
OPTIONAL: Dip cookies in melted chocolate or drizzle melted chocolate over the top.