These 100s and 1000s biscuits gave me so much joy as a kid. They were a staple treat in our kitchen while we were growing up in Australia. What kid can resist bright and colourful sprinkles? They’re like the biscuit version of fairybread. If you’re Aussie you know exactly what I’m talking about. To make fairy bread you get white sandwich bread, butter the top, sprinkle 100s and 1000s on top, then cut them into triangles and serve. Yes, we really ate butter and sprinkles on bread. Fairybread is pretty much one of Australia’s national dishes. No children’s party was complete without a platter of fairy bread triangles on the table.
So it’s no surprise that these 100s and 1000s biscuits were so popular to bake. They’re just slightly buttery sugar cookies with hundreds and thousands baked into the top. They’re not overly sweet and sugary. And they’re so fast and easy to bake that kids can get involved baking too. I’ve got the original 30-year-old recipe below. Happy baking!
Adapted from The Big Book of Beautiful Biscuits (1986)
You will need:
- Large baking sheet
- Rolling pin
- 50mm (2.75in) round cookie cutter
- Pastry brush