Recipes to try with Clayfields raw honey.

Clayfields Honey-Glazed Baby Carrots with Thyme Sea Salt

• 500g baby carrots, tops trimmed (or sliced heirloom carrots)
• 2 tbsp Clayfield’s raw honey 
• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• Sea salt flakes
• Freshly cracked black pepper
• Optional: tiny squeeze of fresh lemon juice

1. Bring a shallow pan of salted water to the boil and simmer carrots for 6–8 minutes until just tender. Drain well.
2. In a wide pan, melt butter over medium heat, then stir through honey until bubbling gently.
3. Add carrots and toss until beautifully glazed and slightly caramelised, about 3–4 minutes.
4. Finish with thyme, a pinch of sea salt, pepper, and a whisper of lemon if you like a bright finish.
5. Serve immediately, glistening and fragrant.

Honey & Cinnamon Crumpets with Whipped Honey Butter

• 4 fresh crumpets
• 60g unsalted butter, softened
• 2 tbsp Clayfield’s Honey
• ½ tsp ground cinnamon
• Optional: light dusting of icing sugar

1. Whip butter, honey and cinnamon together until pale, fluffy and irresistibly silky.
2. Toast crumpets until deeply golden and crisp on the outside, soft within.
3. Generously spread with whipped honey butter while hot so it melts luxuriously into the crumpets.
4. Finish with a delicate dusting of icing sugar if serving for guests.

Honey & Oat Cookies with Brown Butter & Vanilla

• 120g unsalted butter
• ½ cup Clayfield’s raw honey
• ½ cup brown sugar
• 1 egg
• 1 tsp vanilla bean paste or extract
• 1½ cups rolled oats
• 1 cup plain flour
• ½ tsp baking soda
• Pinch of sea salt

1. Brown the butter in a saucepan until nutty and amber. Cool slightly.
2. Whisk butter, honey and brown sugar until glossy and smooth.
3. Beat in egg and vanilla.
4. Fold in oats, flour, baking soda and salt until just combined.
5. Chill dough 20 minutes for thicker, bakery-style cookies.
6. Roll into balls, place on lined trays and bake at 180°C for 10–12 minutes until golden at the edges and soft in the middle.
7. Cool on tray for a few minutes before transferring.

Clayfields Honey Crackles 

• 4 cups Rice Bubbles
• 1 cup desiccated coconut
• ½ cup Clayfield’s Honey
• 125g unsalted butter
• ¼ cup raw sugar
• Optional topping: extra honey warmed slightly for drizzling

1. Preheat oven to 160°C and line a muffin tin with paper cases.
2. Combine Rice Bubbles and coconut in a large bowl.
3. Melt butter, honey and sugar together gently until smooth and glossy.
4. Pour over dry ingredients and fold through carefully to coat every crunch.
5. Spoon into cases and gently press down.
6. Bake for 10–12 minutes until lightly golden.
7. Cool completely to set, then finish with a delicate honey drizzle if serving as a premium treat.