Browned Gingerbread Butter

Crush the gingerbread cookies into a fine powder in a food processor or in a bag with a rolling pin.

Place the butter in a pan and brown it over medium heat.

Let the butter melt completely and keep heating until it foams, smells nutty and turns golden brown.

Remove the pan from the heat before the butter burns.

Stir in honey, crushed gingerbread cookies and flaked salt.

Let the mixture cool to room temperature.

Whip the butter airy with a hand mixer or whisk until light and creamy.

Serve at room temperature, or store chilled in an airtight container.