Cheats salted honeycomb butter coin

Let one of these butter coins slowly melt on top of toast, waffles, pancakes or crumpets to reveal golden, crunchy, sweet honeycomb nuggets. Honeycomb can be hard to make and even harder to find in supermarkets, so here's my cheats version.

Time to prep : 5 minutes

Time to chill : 1 hour

Servings : 12 thick coins

Ingredients

250g butter, softened

4 x 40g Crunchie chocolate bars

3 tbsp honey

1 tsp good quality flaked sea salt

Method

1. In a mixing bowl, use a spatula to spread the softened butter across the based of the bowl to make sure it's smooth with no clumps.

2. Use a sharp knife to slice off the chocolate coating of the Crunchie bars and chop the honeycomb centre into small chunks.

3. Add the honeycomb chunks in with the butter and then add in the honey and salt, mixing everything together well with a spatula.

4. Tip the butter mixture onto a rectangular piece of baking paper and then wrap the butter into a log shape with the baking paper, tightening the ends and rolling it into a cracker shape.

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

6. Once firm, use a sharp knife to slice off the flavoured butter coins as and when you need them, or slice them before hand and store in a baking paper lined airtight container, ready to go.

Nutritional Information

(per butter coin serving)

95 calories

0.3g protein, 6.4g carbs, 7.7g fat

Good to know:

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