Christmas Fairy Bread
This Christmas Fairy Bread recipe turns a few everyday ingredients into a colourful plate for the children's end of the Christmas table. Soft white bread gets a thin coating of butter and a generous scattering of red, green and white sprinkles. There is no oven to switch on, which makes it especially welcome on a hot South African Christmas afternoon.
The trick is to use fresh bread and butter that spreads easily without soaking into the slices. Put everything out before you start, and let small helpers press the buttered bread into the sprinkles. Cut it into little triangles just before serving, then keep the platter shaded while everyone gathers for a quick bite before presents or pudding.
Ingredients
Instructions
- 1Set out a chopping board, a butter knife and a serving platter. Pour half the sprinkles into a shallow plate, keeping the rest ready to top it up.
- 2Lay the bread slices flat. Spread each with about 10 g butter in an even layer right to the edges, taking care not to tear the bread.
- 3Working with one slice at a time, place the buttered side face down in the sprinkles. Press gently with your palm so the sprinkles stick without flattening the bread.
- 4Lift the slice and turn it sprinkle-side up. Scatter a few extra sprinkles over any bare patches and press them lightly into the butter. Replenish the plate as needed.
- 5Using a sharp knife, cut each slice diagonally in both directions to make four small triangles. Leave the crusts on to help the pieces hold their shape.
- 6Arrange the 32 triangles on the platter in a single layer or slightly overlapping rows. Serve straight away, allowing four triangles per person.
Nutrition (per serving)
- Calories
- 205 kcal
- Carbohydrates
- 27.2 g
- Protein
- 3.1 g
- Fat
- 9.3 g
- Saturated fat
- 5.4 g
- Sugar
- 11.8 g
- Fibre
- 0.9 g
- Sodium
- 229 mg
- Cholesterol
- 22 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Use fresh, untoasted bread: its soft texture is part of fairy bread's charm. Thick or dry slices are harder to eat in small bites.
- Choose small sugar sprinkles rather than hard silver balls or large decorations, especially when serving children.
- On a very hot day, soften only the butter you need. It should spread smoothly but still hold its shape; melted butter can make the bread greasy.
- Make the platter close to serving time and keep it out of direct sun. Cover loosely if it needs to wait briefly so the bread does not dry out.
Frequently asked questions
Can I make Christmas Fairy Bread ahead?
It is best freshly made. If necessary, prepare it up to an hour ahead and keep it in a single layer in an airtight container in a cool place. If your kitchen is very hot, refrigerate briefly, although this will firm the butter. Sprinkles can bleed colour into the bread as they sit.
Can I use margarine instead of butter?
Yes. Use a soft spreading margarine in a thin, even layer. For a dairy-free version, check the bread, margarine and sprinkles labels rather than assuming they are dairy-free.
Do I need Christmas-coloured sprinkles?
No. Rainbow hundreds and thousands work just as well. Red, green and white simply give the platter a festive look without changing the method.
