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Honeycomb Butter


This honeycomb butter is great with hotcakes, pancakes and on toast


250g unsalted butter, softened
100g sugar honeycomb, crushed with a rolling pin
2 tablespoons honey


Place all ingredients in a food processor and blend until smooth.

Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours.

Store leftover honeycomb butter in the freezer

Fantastic with these Ricotta Hotcakes

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