Gluten Free Fairy Bread Slice
This gluten free fairy bread slice is a fun twist on the classic party food. A quick and easy to make vanilla slice base topped with a lightly sweetened buttercream and covered in hundreds and thousands.
Print Recipe
Pin Recipe
Makes: 18 pieces
Ingredients
For the Slice
- 100 g butter, at room temperature
- 100 g caster sugar, or regular white sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 150 g gluten free plain flour
- ½ teaspoon xanthan gum, see notes
For the Icing
- 75 g butter, at room temperature
- 125 g icing sugar, sifted
- 3 tablespoons hundreds and thousands, or other sprinkles
Instructions
Make the Slice
- Heat oven to 160°C and prepare an 8" (20cm) square cake pan by spraying with oil spray (or rubbing well with butter) and line with two criss-crossed strips of baking paper.
- With an electric mixer, beat together the butter, sugar and vanilla extract in a large bowl until just combined and creamy 1-2 minutes. Add the egg and beat until combined.
- Sift in half of the flour and the xanthan gum and mix until just combined. Add the remaining flour and stir by hand until well combined.
- Spread the batter into an even layer in the prepared pan.
- Bake for 18-20 minutes or until lightly golden at the edges and the middle springs back slightly when pressed. Leave the slice in the pan and allow it to cool completely before icing.
Make the Icing
- Beat the butter with an electric mixer until smooth and creamy. Sift in the icing in two additions, mixing on low speed to combine. Increase speed to medium and beat for 1-2 minutes until fluffy.
- Spread the icing evenly over the slice. Make sure the surface of the icing is still soft before adding the sprinkles - if it's not, run a spatula under hot water, dry it and then smooth over the surface of the icing.
- Sprinkle over the hundred and thousands, and gently shake the pan to settle the sprinkles in an even layer. Allow the icing to set - pop it in the fridge for 20 minutes or so if you're in a hurry.
- Remove the slice from the pan and cut into pieces. I cut mine into thirds each way and then each of those squares into triangles.
- Store the slice in an airtight container for up to a week.
Notes
- Gluten-Free Flour – I used my homemade gluten free flour blend, but you can also use a store-bought gluten free flour blend.
- Xanthan Gum – If you’re using a store-bought flour blend that contains a gum ingredient, you can omit the xanthan gum from the recipe.
- Butter - I like to use salted butter as it gives more of a true fairy bread flavour to the icing, however if you don't like salted butter in buttercream, then you can use unsalted butter.
- Sprinkles - Hundreds and Thousands (aka 100s and 1000s) - rainbow nonpareils are traditional, however you can use any sprinkles you like. Make sure they are gluten free, as not all sprinkles are.
Enjoyed this recipe?Tag @gfkiwifavourites on Facebook or Instagram, and hashtag #gfkiwifavourites on Instagram ❤ It makes my day to see what you've been making!
