Once upon a time buttered white bread topped with rainbow sprinkles sounded like an odd food combination to me, but its magical name drew me in. Fairy Bread. I first tasted this Aussie treat years ago, and since then I’ve become its biggest fan (along with its Dutch cousin, Hagelslag.) You can find additional proof of my affection in this Fairy Bread Party Cake blog post.
I was also inspired to cookie-ify it!
You’ll start with a basic butter cookie dough recipe. The one I use here is my very favorite ‘blank canvas’ from the Sprinkle Bakes cookbook.
The dough requires a bit of shaping with – no special tools! Just use your fingers to make impressions into the dough baton.
I think the cookies are pretty cute at this ‘bread slice’ stage, but they get even cuter with faux butter (yellow buttercream frosting) and lots of sprinkles.