Aussie Foods

Fairy Bread Melting Moments

Preparation time: 30 mintues

Cooking time: 20 minutes

Makes: 15

Serve as: snack



  • 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


  • 100g butter, chopped, at room temperature
  • 1tsp vanilla extract
  • 125g (3/4 cup) icing sugar/powdered sugar



  1. 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.
  2. 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)
  3. 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.
  4. 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.
  5. 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.

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