Salted Hokey Pokey Butter

250g salted butter - softened

100g honeycomb - finely crushed

80g maple syrup

1ts Maldon sea salt

CRUMPETS

Method

Mash and combine the ingredients together with a fork. 

Spoon the butter onto a sheet of baking paper and use your hands to form a 6cm diameter log shape (you can use a second sheet of paper if needed here to help mould the shape.)

Roll the paper around the log and twist at the ends. 

Place in the refrigerator until hardened. 

Cut 5mm discs and place directly onto freshly toasted crumpets, DO NOT SPREAD, walk away and let the butter melt and ooze out to the edges, slowly filling the crumpet with salty, buttery, honeycomb maple crunch. HEAVEN. 

My fave CRUMPETS are Crumpets By Merna, available online and at Carriageworks Markets iN SYDNEY.