Make fond family memories with one of these classic Fairy recipes

Cooking and making fond family memories have always gone hand in hand: who didn’t love waking up to the smells of grandma’s lemon meringue pie or helping mum bake some choccie slice as a little one? Bringing families together for generations, try one of these classic and delicious Fairy recipes in your own home.

Nut-free super-seed oat bars

These easy to make nut-free bars – loaded with oats, sunflower and pepita seeds – are a healthy lunch box snack for the kids.

Prep: 25 mins
Cook: 25 mins
Servings: 24

Ingredients

• 125g Fairy Cooking, chopped
• 2/3 cup firmly packed brown sugar
• 2 cups rolled oats
• 1/2 cup self-raising flour
• 1 cup pepita seeds
• 3/4 cup sunflower seeds
• 1 tsp ground cinnamon
• 2 tsp vanilla essence
• 1 egg, lightly beaten
• 50g dark chocolate, melted

Method

1. Preheat the fan-forced oven to 160°C. Grease and line a 30x20cm slice tin with baking paper, leaving a 2cm overhang. Melt the Fairy Cooking in the microwave on high or in a saucepan until fully melted.
2. In a large bowl combine the sugar, oats, flour, seeds and cinnamon. Add the vanilla, egg and melted Fairy Cooking and combine well. Press the mixture into the tin.
3. Bake for 25 minutes, or until golden brown and firm. Cool completely in the tin. Remove from the tin and drizzle with the melted chocolate and set for 10 minutes in the fridge. Slice into 24 bars to serve.

Tip: These bars will keep for up to one week in an airtight container.

Choc-mint brownie slice

A gorgeously rich chocolate brownie base with a light mint filling is perfect for an afternoon delight to share with friends and family.

Prep: 30 mins
Cook: 30 mins
Servings: 15

Ingredients

Brownie base

• 250g Fairy Cooking, chopped
• 50g dark chocolate, chopped
• 1 cup caster sugar
• 1/2 cup firmly packed brown sugar
• 4 eggs
• 3/4 cup plain flour
• 1/4 cup cocoa powder

Peppermint cream

• 3/4 cup Copha, chopped
• 3 cups icing sugar mixture, sifted
• 1/4 cup milk
• 1 tsp peppermint extract
• 3-4 drops green food colouring

Chocolate topping

• 150g dark chocolate, chopped
• 1/3 cup Copha, chopped

Method

Brownie base

1. Preheat the fan-forced oven to 180°C. Grease and line a 20x30cm slice tin. In a large heatproof bowl, combine Fairy Cooking and chocolate. Place the bowl over a saucepan of lightly simmering water. Stir occasionally until melted. Remove from heat.
2. Place the sugars, eggs, flour and cocoa in a large bowl, add the Fairy mixture and mix to combine. Pour in the tin and bake for 30 minutes, the centre should still be moist.
3. Set aside to cool for 15 minutes.

Peppermint cream

1. Melt Copha in a medium saucepan over low heat. Add the icing sugar and mix well to combine. Stir in the milk and peppermint, then carefully add drops of food colouring until desired colour.
2. Pour over the brownie slice while still warm. Allow to set for 5 minutes.

Chocolate topping

1. In a medium heatproof bowl, combine the chocolate and Copha. Place the bowl over a saucepan of lightly simmering water. Stir occasionally until melted. Remove from heat.
2. Pour the chocolate over the peppermint, tilt to cover and put in the fridge to set for 10 minutes. Slice into 15 squares.

Tip: You can leave out the food colouring if you prefer a white mint slice.

Melting moments

Melt with glee the moment you bite into one of these rich, fine-textured biscuits with a sweet orange filling.

Prep: 20 mins
Cook: 12 mins
Serves: 10 biscuits

Ingredients

Biscuits

• 1/2 block Fairy Cooking, softened
• 1/2 cup icing sugar, sifted
• 1/2 teaspoon vanilla essence
• 1/2 cup cornflour, sifted
• 2/3 cup plain flour, sifted

Orange cream

• 1/4 block Fairy Cooking, softened
• 1 cup icing sugar, sifted
• 1 tsp grated orange rind
• 1/2 tablespoon orange juice
• Raspberry jam to serve
• Icing sugar to dust

Method

Biscuits

1. Preheat the oven to 160°C. Line baking trays with baking paper.
2. Cream Fairy, icing sugar and vanilla together until light and fluffy. Add cornflour and flour and mix well.
3. Roll heaped teaspoons of mixture into balls and place on the prepared trays. Flatten with the back of a fork to make an indent.
4. Bake in the oven for 10 to 12 minutes until golden.

Orange cream

1. Beat the Fairy until smooth. Gradually add icing sugar. Beat until light and creamy.
2. Add the rind and juice and beat until combined.

Assembly

1. Sandwich two biscuits together with the orange filling and some raspberry jam.
2. Dust with icing sugar.

What is Fairy?

Fairy has been helping create magic in the kitchen for more than 90 years. Developed in the 1930s, it quickly became popular with busy families who wanted a fail-proof, traditional margarine for home baking and cooking. From birthday parties to baking special treats with mum or grandma, Fairy has always been associated with making sweet childhood memories, and can be found at Coles, Woolworths and your local independent store.

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