Fairy Bread

Round rainbow sprinkles - also called "hundreds and thousands" - are traditional, but if you don't have them, you can use other sprinkles instead.

SERVES: 1

INGREDIENTS

• 1 slice soft white sandwich bread
• ½ tablespoon softened unsalted butter
• 1 tablespoon multicoloured sprinkles
  
  

METHOD

1. Use a butter knife to spread the bread slice evenly with thebutter (make sure to go all the way to the edges of the breadso the sprinkles will stick all over).

2. Pour the sprinkles onto a rimmed plate or shallow dish and gently shake them into an even layer.

3. Press the bread, buttered-side down, into the sprinkles. Lift up the bread, shake the plate to spread the sprinkles back out, and press the bread down again. Repeat pressing and shaking until all of the empty spots on the buttered bread are evenly covered with sprinkles.

4. Place the bread, sprinkle-side up, on a chopping board. Cut the bread in half diagonally to create two triangles (the traditional shape for Fairy Bread). Serve.

BROODJE HAGELSLAG

In the Netherlands, hagelslag are a type of sprinkles that are often used as a topping for buttered bread. Their name translates to "hailstorm" - perfect for sprinkling! There are lots of flavours of hagelslag, but chocolate is the most popular. Dutch hagelslag have much more cocoa in them than American chocolate sprinkles, and are worth seeking out at a specialty shop or ordering online for extra-chocolatey flavour. To make Dutch broodje hagelslag (sprinkle bread), use hagelslag instead of the rainbow sprinkles (in a pinch, you can use American chocolate sprinkles).