Fairy Bread Shortbread Bars Recipe
These Fairy Bread Shortbread Bars bring a fun and nostalgic twist to classic shortbread, inspired by the beloved Australian treat! With a buttery, melt-in-your-mouth shortbread base and a fluffy vanilla frosting topped with colorful sprinkles (or "hundreds and thousands"), these bars are as delightful to look at as they are to eat. They’re easy to make with fridge and pantry friendly ingredients, perfect for a casual party or an after school treat!
Equipment
- 2 Medium mixing bowls
- 1 Small mixing bowls
- 9×9 Baking pan
- Parchment paper
- Whisk or electric Hand Mixer
Ingredients
Shortbread
- 3/4 cup softened butter
- 1/2 cup + 1 tablespoon superfine white sugar AKA Baker’s Sugar or Caster Sugar
- 2 1/4 teaspoons pure vanilla extract
- 1 3/4 cups + 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Vanilla Frosting
- 3/4 cup softened butter
- 1/2 cup + 3 tablespoon powdered sugar
- 2 1/4 teaspoons pure vanilla extract
- About a 1/2 cup "Hundreds and Thousands" (sprinkles)
Instructions
Shortbread
- Prep: Preheat your oven to 350°F (175°C). Prepare a 9×9 inch baking pan by greasing it and lining it with parchment paper.
- Cream together: In a mixing bowl, add 3/4 cup softened butter and 1/2 cup + 1 tablespoon superfine white sugar. Using an electric stand or hand mixer, cream together until light and fluffy. Add 2 1/4 teaspoons pure vanilla extract and mix until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups + 2 tablespoons all-purpose flour and 1/4 teaspoon salt.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.
- Press and Chill: Transfer the dough into the prepared pan and press down into an even layer. Chill the dough for about 15 minutes in the fridge.
- Bake: Transfer the pan to the preheated oven in the center of the middle rack. For a tender shortbread bake for about 17 minutes, until the dough is no longer shiny but the edges are not yet brown. For a slightly crispier shortbread, bake for a couple minutes more until just the edges start to turn golden brown. As oven temperatures can vary, keep an eye on the bars to make sure they bake to your desired texture.
- Cool: Once baked, remove from the oven and allow the bars to cool for about an hour until they are at room temperature. Go ahead and make your frosting, while you are waiting for the bars to cool,
Vanilla Frosting
- Whisk: Add 3/4 cup softened butter to a medium bowl and whisk until creamy. (An electric hand mixer can speed up this process) Add a 1/2 cup + 3 tablespoon powdered sugar and 2 1/4 teaspoons pure vanilla extract to the whipped butter and cream together until light and fluffy.
- Frost and Decorate: Once the shortbread has completely cooled to room temperature, top with the prepared frosting and spread into an even layer. Cover the frosting with a layer of hundreds and thousands (A.K.A sprinkles) slice into triangles and enjoy!
