HONEY CREAM CRUNCH

Ingredients:
Butter - 125 gms
Icing sugar - 100 gms (sifted)
Clear honey - 2 tbsp
cocoa -1 tbsp
Orange juice - 1 tbsp
Digestive biscuits - 250 gms (broken into small pieces)

Topping:
Double cream - 142 ml
Clear honey - 1 tsp

Method:

• Cream the butter, icing sugar and honey together.
• Beat in the cocoa and orange juice.
• Add the broken biscuits and turn into a well greased 20 cm loose bottomed flan ring standing on a baking sheet.
• Spread evenly and press down well.
• Chill overnight in the refrigerator.
• Carefully remove from the tin and place on a serving plate.
• Whip the cream and honey together until stiff and spread or pipe over the cake.