Fairy Bread Melting Moments
Preparation time: 30 mintues
Cooking time: 20 minutes
Makes: 15
Serve as: snack
Ingredients:
Biscuits:
- 250g butter, chopped, at room temperature
- 60g (1/3 cup) icing sugar/powdered sugar
- 1tsp vanilla extract
- 225g (1 1/2 cups) plain flour
- 70g (1/2 cup) custard powder, plus extra to dust
- 120g (1/2 cup) hundreds and thousands, plus extra to decorate
Filling:
- 100g butter, chopped, at room temperature
- 1tsp vanilla extract
- 125g (3/4 cup) icing sugar/powdered sugar
Method:
- Preheat the oven to 170°C (150°C fan forced). Line 2 large baking trays with baking paper. Use the electric beaters to beat the butter, icing sugar and vanilla extract in a bowl until pale and creamy.
- Soft the flower and custard powder over the butter mixture. Using a flat bladed knife in a cutting motion, mix until a soft dough forms. Add the hundreds and thousands and mix until well combined. Roll level tablespoonfuls of dough into balls. Place on the prepared trays, leaving room for spreading. Use a fork dipped in extra custard powder to press the balls into 4cm rounds (they should be about 1.5cm thick)
- Bake, swapping tays halfway through cooking, for 18 minutes. Set aside on trays for 5 minutes to cool slightly then transfer to a wire rack to cool completely.
- To make the filling, use electric beaters to beat the cutter and vanilla extract in a bowl until pale and creamy. Gradually add the icing sugar/powdered sugar, beating constantly, until well combined.
- Spoon the filling into a piping bag fitted with a 2cm plain nozzle. Pipe ont the flat side of half the biscuits (if you don’t have a piping bag you can spread it instead). Top with the remaining biscuits, flat side down, to sandwich. Place the extra hundreds and thousands in a bowl and press the side of each biscuit to coat the edge of the filling.
