These fairy bread melting moments look so sweet and taste even better! They’re the perfect homemade gift for loved ones. Find all of the ingredients at Coles.
- Prep: 20mins
- Cook: 10mins
- Serves: 14
Ingredients
- 125g butter, softened
- 3/4 cup (110g) plain flour
- 1/4 cup (40g) icing sugar mixture
- 1/4 cup (35g) cornflour
- 1 tbs custard powder
- 1 tsp finely grated lemon rind
- 1 tbs Coles 100s & 1000s
- 60g butter, extra, softened
- 2/3 cup (110g) icing sugar mixture, extra
- 1 tsp lemon juice
- 100s & 1000s, extra, to decorate
Method
- Preheat oven to 160°C. Line a baking tray with baking paper. Use an electric mixer to beat the butter in a medium bowl until pale and creamy. Add flour, icing sugar, cornflour, custard powder and half the lemon rind and stir to combine. Stir in the 100s & 1000s.
- Roll 2-tsp portions of the mixture into balls and place on lined tray, 3cm apart. Use a fork dusted in cornflour to gently flatten. Bake for 10 mins or until light golden. Set aside on tray to cool.
- Use a clean electric mixer to beat the extra butter in a large bowl until very pale. Gradually add the extra icing sugar, beating well after each addition. Add the lemon juice and remaining lemon rind and beat until well combined.
- Place the icing in a piping bag fitted with a 1cm fluted nozzle. Pipe icing over the flat side of half the biscuits. Top with remaining biscuits. Place the extra 100s & 1000s on a plate. Roll the side of the biscuits in the 100s & 1000s to coat.
- Preheat oven to 160°C. Line a baking tray with baking paper. Use an electric mixer to beat the butter in a medium bowl until pale and creamy. Add flour, icing sugar, cornflour, custard powder and half the lemon rind and stir to combine. Stir in the 100s & 1000s.
- Place the icing in a piping bag fitted with a 1cm fluted nozzle. Pipe icing over the flat side of half the biscuits. Top with remaining biscuits. Place the extra 100s & 1000s on a plate. Roll the side of the biscuits in the 100s & 1000s to coat. Serve.
