Calling all fairy bread-lovers (which we assume is all of you): it has come to our attention that there's an entire day dedicated to the national treasure – the pinnacle of Australian cuisine – that is fairy bread. And it's November 24th.

There's a bloody good cause behind Fairy Bread Day in 2022 (though we don’t really need an excuse to hoe into a plate of buttery, sprinkle-covered white bread). Folks are encouraged to whip out the 100s and 1000s throughout the month of November in support of youth mental health organisation ReachOut. 

To celebrate the occasion, the kind folks behind Fairy Bread Day have shared an easy recipe for fairy bread and Caramilk slice. Check it out below.

INGREDIENTS
Serves 16

150g plain flour
110g brown sugar
50g desiccated coconut
185g butter, room temperature
80g Dollar Sweets 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 100’s and 1000’s, to decorate

METHOD

1. 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 the 100s and 1000s and pulse until just combined. Press the mixture into an 11x7 inch lamington tin. Bake at 180°C for 30min (leave the oven on).

2. In a large bowl, combine the remaining butter, sweetened condensed milk and golden syrup. Mix well then pour over base. Bake for 20-25 mins or until golden. Remove and cool completely.

3. Combine the melted Caramilk and copha, pour over the cooled caramel and smooth with a spatula. Gently press the mini fairy breads (made from mini toasts) into the surface, then refrigerate for at least four hours or until the chocolate has set firm.

4. Cut into pieces to serve.

To accompany you while you embark on your next culinary quest, we’ve cooked up some lovely kitchen merch, including three colourful tea towels and a flower-power apron. Find the lot over at the frankie shop.