Icing Sugar
Icing sugar can also be...
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Slices
Fairy Bread Slice
15 mins
10 mins
Easy
Fairy Bread Slice adds a whimsical twist to the classic treat. A buttery base topped with sweet icing and colourful sprinkles brings nostalgic fun to every bite. It’s a simple yet delightful slice that’s sure to brighten any gathering.
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- Ingredients
- Method
Ingredients
Base
- 250g butter crackers (i.e. Snax, Jazz, Ritz)
- 200g sweetened condensed milk (1/2 can)
- 85g butter, cubed
- 1/2 cup Chelsea Icing Sugar (75g)
Filling
- 1/2 cup Chelsea Caster Sugar (113g)
- 60g butter, cubed
- 1/4 cup full fat milk (60ml)
- 115g mini pink and white marshmallows
- 225g white chocolate, chopped into small pieces
- 3/4 tsp strawberry or raspberry essence
- 2-3 drops pink food colouring
- 1/4 cup 100s & 1000s sprinkles
Topping
- 100g white chocolate, roughly chopped
- 20g butter
- 4 tsp 100s & 1000s sprinkles
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
14
What did you think of this recipe?
Dianne
Tastes just so yummy
5
SunnyJimmy
I opted for raspberry essence so the flavour was similar to 100s & 1000S biscuits rather than classic fairy bread. Was however, way way to sweet. I have been inspired to adapt this recipe to a shortbread base, 1/3 of the marshmallow filling and a similar topping of chocolate and sprinkles.
2
Tania Chisnall
Sounds yummy
4
Kate
Crowd favourite!
5
Method
Grease an 18cm x 28cm slice pan and line with baking paper.
Base
Crush the crackers (place in a resealable bag and bash with a rolling pin, or use a food processor). They don’t need to be in fine crumbs - a few chunky pieces are ok!
Place condensed milk and butter in a microwave-safe bowl and microwave in short bursts, stirring in between, until butter has melted. Sift in icing sugar and stir to combine. Mix in crushed crackers.
Press mixture into prepared pan. Refrigerate while you make the filling.
Place sugar, butter and milk in a saucepan on medium heat. Cook, stirring, until mixture begins to boil. Boil for 3 minutes, stirring frequently.
Turn heat off and stir in the marshmallows. Add white chocolate, essence and food colouring, then stir until chocolate has melted. Mix in sprinkles. Pour onto the base layer and smooth the surface. Refrigerate for 1 hour.
Icing
Place chocolate and butter in a medium-sized heatproof bowl. Microwave on low in 30 second bursts, stirring in between, until melted and smooth.
Pour onto slice and gently spread out. Top with sprinkles. Refrigerate for at least two hours before slicing.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Caster Sugar
The fine crystal of Chelsea...
Reviews
14
What did you think of this recipe?
Dianne
Tastes just so yummy
5
SunnyJimmy
I opted for raspberry essence so the flavour was similar to 100s & 1000S biscuits rather than classic fairy bread. Was however, way way to sweet. I have been inspired to adapt this recipe to a shortbread base, 1/3 of the marshmallow filling and a similar topping of chocolate and sprinkles.
2
Tania Chisnall
Sounds yummy
4
Kate
Crowd favourite!
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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