Desserts & Baking

Fairy cookies

10 minutes, plus 15 minutes’ chilling time
20 minutes

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 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

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

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.

View all recipes


  • default
    Christine Louw
    11 December 2020

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

Load more