Did you know that 24th November is World Fairy Bread day!
Our authentically Australian treat that is synonymous with childhood birthday parties. Every Aussie is proud of this little sweet treat, just like we are of The Wiggles, Thongs, Kangaroos and Koalas; Pavlovas, Lamingtons, Vegemite and Tim Tams.
Fairy Bread has played an integral part in many a childhood birthday party and sums up our Aussie culture perfectly – ‘simple bliss!’.
What could be a more simple treat than a slice of inexpensive white bread, covered in butter and covered with 100’s & 1000’s.
Forget the elaborate, 3 tiered, $100 birthday cakes that take hours to make; kids (and adults) love Fairy Bread just as much!
And despite the focus on health over the past generation, Fairy Bread continues to be a favourite in this country.
Part of its intrigue is that no one really knows where it came from. Some commentators quote that the name “Fairy Bread” was part of a poem by Robert Louis Stevenson but the origin of the actual food is still unknown.
How to Make Proper Fairy Bread
Fairy Bread is super simple to make BUT there are some rules that make it authentically Australian:
- Take 1 Slice of Fresh, White Bread
Not wholemeal, not wholegrain, not sourdough or some other variant. Just simple, inexpensive, plain white bread.
And it must be fresh. Even if the bread is 1 day old, it won’t do. It must be fresh and soft.
- Spread with butter or margarine
Not a sparing scrape but a nice, generous spread of butter.
- Top with 100’s & 1000’s
These needs to be original 100’s & 1000’s. Not long sprinkles. Not chocolate sprinkles. But original, round, colourful 100’s & 1000’s.
And they are not sprinkled onto the bread. You press the bread into them. Pour the 100’s & 1000’s onto a plate, turn the buttered bread upside down and gently press into the 100’s & 1000’s. This sticks them on to the butter.
- Cut bread into triangle quarters
You can do different shapes but traditionally, Fairy Bread is cut into triangles.