Is there a right and a wrong way to make fairy bread? And more specifically, does it have to be 100s and 1000s or will sprinkles suffice?
It's a debate that can become heated for the simple fact that it's a much-loved treat.
But if anyone knows the answer it's Miranda Higgins, the managing director of Dollar Sweets - which not only sells both sprinkles and 100s and 1000s but is also in charge of Fairy Bread Day, which is on Wednesday.
"I've got to say, I am quite traditional with my fairy bread," Higgins says.
"I would just stick with 100s and 1000s but of my kids, I have at least one that will go with the sprinkles over the 100s and 1000s. And I've got another one that will always pick the chocolate sprinkles.
"I would stick with the stock standard 100s and 1000s. It's quintessential fairy bread, in my opinion. But everyone will do something a little bit different."
It's hard not to smile when you think about the childhood favourite, but it's not just the nostalgia factor that sees people get behind Fairy Bread Day.
What started as a bit of fun in 2014 by founder Adam Schell - who one day realised that there should be a national day to celebrate fairy bread - is now a chance to raise money for ReachOut.
Accessed by more than 2 million people in Australia each year, ReachOut is a free service focused on providing Australia's young people and their parents with the tools and hands-on support they need to help tackle whatever life throws at them. Founded in 1998, ReachOut is dedicated to supporting young people in Australia.
Last year's event saw Aussies raise a total of $30,900 for the charity, with $11,000 donated from the public and $19,900 from Dollar Sweet's sales.
"It's such a big issue, particularly at the moment with everything happening with young people. So we've linked in with them and work with them closely on this event every year," Higgins says.
To donate to the cause, go to fairybreadday.com. Alternatively, 10 cents from every pack of Dollar Sweets 100s and 1000s sold during November is also being donated.
As good as 100s and 1000s on buttered bread is, those wanting to mark the day with something more creative, why not try this recipe out?
Fairy bread baklava
You will need a 12x9 inch rectangular baking tin
- One packet of filo pastry, thawed
- 1 loaf white bread, crusts cut off
- 250g butter, melted
- 450g pecan nuts, blitzed in food processor until fine, stirred with 1 tsp ground cinnamon
- 220g caster sugar
- Juice of 1/2 lemon
- 170g honey
- 100s and 1000s, to decorate
- Use a little melted butter to grease the base and sides of the tin.
- Trim filo sheets to fit the tin (leave five sheets slightly larger for the top layer as it tends to shrink when baking).
- In a medium saucepan combine the sugar, honey, lemon juice and 180ml of water. Heat over a medium to high heat until boiling, stirring until the sugar is dissolved, then reduce heat to low and boil for an additional four minutes without stirring. Remove from heat and let the syrup cool while preparing the baklava.
- Preheat oven to 160C.
- Place a sheet of filo into the bottom of the tin, brush with butter. Repeat 10 times (so there are 10 buttered layers of filo).
- Top the filo with half the nut filling, flatten, then top with a layer of white bread slices. Brush with butter then repeat with five more buttered layers of filo, nuts, bread then five buttered filo layers to finish.
- Score the top of the pastry into quarters lengthways, then make four cuts diagonally to make diamond shapes. Bake the baklava for one hour and 15 minutes until golden on top.
- Remove from the oven and pour the honey syrup evenly over the hot baklava. Allow the baklava to sit, uncovered, overnight to let the syrup to soak through the layers, then sprinkle with 100s and 1000s and cut into diamond shapes.
Fairy bread Caramilk slice
Makes 16 serves
- 150g plain flour
- 110g brown sugar
- 50g desiccated coconut
- 185g butter, room temperature
- 80g 100s and 1000s
- 2 x 400g tins sweetened condensed milk
- 60ml golden syrup
- 350g Caramilk chocolate, melted
- 60g copha, melted
- Mini toasts spread with butter and sprinkled with 100s and 1000s, to decorate
- Combine the flour, sugar and coconut in a food processor. Blitz until combined.
- Add 125g of the softened butter and blitz to form a dough, then add 100s and 1000s and pulse until just combined.
- Press mixture into 11x7 inch lamington tin. Bake at 180C for 30 minutes (leave the oven on).
- In a large bowl combine remaining butter, sweetened condensed milk and golden syrup. Mix well then pour over base.
- Bake for 20-25 minutes or until golden. Remove and cool completely.
- Combine melted Caramilk and copha, pour over the cooled caramel and smooth with a spatula.
- Gently press mini fairy breads (made from mini toasts) into the surface, then refrigerate for at least four hours or until chocolate has set firm.
- Cut into pieces to serve.
Fairy bread mocktail
- 120g white chocolate
- 2 tbsp of 100s and 1000s
- Red food colour
- Ice cubes
- 1/4 cup thickened cream
- 2/3 cup caramel flavoured milk
- Place two serving glasses in the freezer to chill.
- Place half of the white chocolate in a microwave safe bowl and microwave on high for 10 second intervals, until fully melted. Transfer to a plate.
- Place the 100s and 1000s on a separate plate. Dip the rim of each glass into the melted chocolate and then into the 100s and 1000s to coat. Return the glasses to the freezer until needed.
- Place the remaining white chocolate and 60ml (1/4 cup) thickened cream in a microwave safe bowl and microwave on high for 10 second intervals, until the chocolate has melted. Stir to fully mix with the cream and set aside for five minutes to cool.
- Place ice cubes in a cocktail shaker. Pour in the chocolate and cream mixture and caramel flavoured milk. Add two drops of red food colour (or enough to create the desired pink colour). Secure the lid on the shaker and shake well to combine. Pour into prepared glasses.
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