|My mum wrote the recipe out for me|
2 dessertspoons honey
4 cups rice bubbles (make sure you get the gluten-free kind)
Put the butter, sugar and honey into a saucepan.
Bring to the boil and boil for 4 minutes.
Stir in rice bubbles.
Put mixture into a well-greased sponge roll tin - smooth the top (press firmly)
Cut before it is quite cold - it sets quickly and becomes brittle.