90g butter
1/3 cup packed Chelsea Soft Brown Sugar
1/2 cup honey
1 1/3 cups plain flour
2 x 45g crushed crunchie bars

Combine butter, Chelsea Soft Brown Sugar and honey in a pan. Stir over a low heat until the butter is melted. Stir in the sifted flour. Cool to room temperature.

Use hands to knead crushed crunchie bars into the mix. Roll heaped teaspoon into balls, place on a greased oven tray and flatten with a fork.

Bake in a moderate over until golden (about 12 minutes at 180C in my oven). Cool on a wire rack.