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Hot Cross Bun Butter Board
A butter board is an easy way to add an extra layer of flavour to your hot cross buns this Easter. Load salted butter with chocolate honeycomb, pistachios, dried raspberries, orange zest and honey. Then serve it with baked hot cross bun toasts. A delicious twist on a traditional Easter tea.
Ingredients
- 4 luxury hot cross buns
- 125g salted butter, softened
- 30g milk chocolate honeycomb crunch
- 10g shelled salted pistachios
- 1 tbsp freeze dried raspberries
- 1 orange
- 1 tsp honey
Prep: 20 mins | Cook: 50-60 mins
Method
1. Preheat your oven to 130C/Fan 110C/Gas 2. Use a serrated knife to slice the hot cross buns into xx slices each. Slice down rather than across the buns so you get short, stubby slices rather than rounds. Arrange the slice son a baking tray and bake for 50-60 mins till the hot cross buns are crisp. Set aside.
2. On a square board, spread the softened butter evenly on the board with a knife or a spoon. Leave a 2-3cm border around the butter, so you can arrange the hot cross bun crisps around the butter when you're ready to serve. Set aside.
3. Finely chop the dark chocolate and honeycomb. Shell the pistachios, rub off as much skin as possible and finely chop them. Scatter the chopped chocolate, honeycomb and pistachios over the butter. Then scatter over the freeze dried raspberries.
4. Finel grate the orange zest over the top. Drizzle over the honey. Arrange the hot cross bun crisps around the butter and serve.
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(£1.08 each)
10% off -
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