1/2 cup (125 ml) semi-salted butter, softened

1/2 teaspoon (2.5 ml) dried lavender flowers

1 teaspoon (5 ml) honey

In a bowl, combine all the ingredients.

Spoon the butter horizontally on the edge of a sheet of plastic wrap and roll into a 4-cm (1 ½-inch) in diameter cylinder. Close the cylinder, tying the two ends of the plastic wrap, and refrigerate for 2 hours.

With a warm knife, cut the butter into slices of the desired thickness. This butter is delicious with croissants, pancakes, English muffins, scones, and pound cakes.

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