Fairy cookies

Fairy cookies

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  • Easy
  • 10 minutes, plus 15 minutes’ chilling time
  • 20 minutes


  • 280 g butter, chilled and cubed
  • 300 g icing sugar 
  • 5 free-range eggs, separated
  • 2 T vanilla paste 
  • 400 g flour
  • 1 t salt
  • hundreds-and-thousands, for rolling
  • 100 g white chocolate, melted

Cooking Instructions

1. Preheat the oven to 180°C. Using an electric mixer at a medium-high speed, cream the butter and icing sugar until light and fluffy. Add the egg yolks and vanilla paste and mix until combined.

2. Fold in the flour and salt, then mix until a dough forms. Roll into a ball, cover in clingwrap and chill in the freezer for 15–20 minutes.

3. Remove from the freezer and remove the clingwrap. Roll into balls about 3-4 cm big and flatten slightly. Sprinkle with hundreds and thousands. Place on a lined baking tray. Bake for 10–15 minutes, or until slightly golden.

4. Remove from baking tray and allow to cool. Sandwich together with the melted white chocolate.

Cook's note: You can also use this recipe to make flat biscuits with hundreds and thousands around the edges. To do this, roll the dough into a log about 5cm thick before placing in the freezer for 15-20 minutes. Roll the whole log in hundreds-and-thousands, then cut into 1 cm-thick discs and place on a lined baking tray. Bake for 10-15 minutes until golden. You can serve the biscuits as is, or drizzle with the melted white chocolate. (They'll likely be too thick to sandwich if made this way.)

Find more biscuit recipes here.

Photographs: Jan Ras
Food Assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Christine Louw
    December 11, 2020

    Is this just regular cake flour or self raising? Is there no leavening agent? Thanks a million!