Fairy Drops Recipes

FAIRY CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl and whisk together with electric hand beaters until smooth. If you don't have these you can use a wooden spoon or balloon whisk (see tip).
• Dollop the mixture into the prepared cases until it's all used up. Bake for 10-12 mins or until golden and springy. To be sure they're cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row - if it comes out cleanly, it's cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.
• Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.

FAIRY DROPS

Steps:

• In a large mixing bowl beat butter on medium for 30 seconds.
• Add granulated sugar, powdered sugar, baking soda, cream of tartar and 1/2 tsp of salt.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in oil and eggs and extract until combined.
• Beat in as much of the flour as as you can.
• Stir in remaining flour by hand.
• cover and chill for 30 minutes.
• Scoop dough into rounded spoonfuls.
• Roll into balls.
• Place balls on ungreased cookie sheet.
• With bottom of a glass or a cookie stamp, gently flatten until about 1/4 inch thick.
• Sprinkle with colored sugar.
• Bake at 350 for 10-12 minutes or until the edges are lightly browned.
• Transfer to racks to cool completely.
• Prep time does not include chilling time.

FAIRY DROPS

Steps:

• Nutrition information per coookie: 122 cal., 8 g fat, 17 mg chol., 1 g pro., 13 g carbo., 0 g fiber, 90 mg sodium.