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Honey Butter


150g     Butter

70g       Lemon infused honey



Mix room temperature honey and butter, with a hand mixer, until smooth. Transfer to a small ramekin or butter crock for serving. You can also roll the butter into a log and wrap with cling film then refrigerate. To serve, slice off 1cm wedges and melt on hot toast or, place between pancakes to melt before serving.

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