Butter Coins

Dress up bland boiled or steamed veggies with a butter coin. Super easy and versatile, I use these lemon, garlic and parsley butter coins on everything from steamed broccoli or new potatoes to spread on toast under soft boiled eggs

Total time to make : 1 hour Time to prep : 5 minutes

Time to chill : 1 hour

Servings : 6 thick coins


100g unsalted butter, room temperature

large bunch handful of fresh parsley, leaves plucked and finely chopped

1 garlic clove, minced

zest from 1 lemon

1 tsp good quality flaked sea salt


  1. In a small bowl, spread the room temperature butter around with a spoon

  2. Add in the lemon zest, garlic, sea salt and parsley and fold through with the spoon until it's evenly mixed

  3. Tip the butter mixture onto a rectangular piece of baking paper and move the butter to the outer edge so that you can pick up the edge and roll into a cracker (see video, below)

  4. Secure the ends with clips and place in the fridge to firm up for about an hour

  5. Once firm, use a sharp and dry knife to slice off coins as and when you need them, or slice them before hand and store in a lined airtight container, ready to go

Nutritional Information

(per 1/2 coin; 1 chunky coin serves 2 people)

62 calories

0.1g protein, 0.1g carbs, 6.9g fat

Good to know:

  • Try other fresh herbs such as dill and basil, add in spices such as paprika or chilli or finely grated parmesan cheese

  • Store in an airtight container for up to 5 days in the fridge or up to 1 month in the freezer


© 2019 by lordlucy