Recipes

100’s and 1000’s Cookies INGREDIENTS: Makes 20 whole slices or 40 half slices We used an 8cm long bread-shaped cookie cutter, available at online stockists. If preferable, you can cut squares from the dough. 430g butter, softened 190g caster sugar 540g plain flour 1 tbsp mixed spice 2 tsp vanilla bean paste Store-bought buttercream, to decorate Dollar Sweets 100’s and 1000’s, to decorate METHOD: Combine butter, sugar and vanilla paste in a bowl, use an electric beater/stand m

AFL Stadium Serves 12 (2 mini cupcakes per person) You will need Dollar Sweets Coloured Patty Pans (mini size), piping bag and a Wilton 233 piping tip for this recipe. INGREDIENTS: 225g butter, room temperature, plus extra for greasing 300g caster sugar 6 extra-large (60g each) eggs 350g plain flour ½ tsp bicarbonate of soda 250g low-fat natural yoghurt 2 tsp vanilla bean paste Store bought buttercream, to decorate Green gel food colouring Dollar Sweets 100’s and 1000’s, to d

Birthday Cake Scones Makes 9 INGREDIENTS: 375g self-raising flour plus extra to dust Pinch of salt 150ml thickened cream 190ml (¾ cup) lemonade 1 tsp vanilla bean paste 3 tbsp Dollar Sweets 100s and 1000s VANILLA GLAZE: 100g icing sugar mixture 1 tbsp milk 1 tsp vanilla bean paste METHOD: Preheat oven to 220ºC (200ºC fan). Line a large baking tray with baking paper. In a large bowl combine flour and salt, mix well. Make a well in the centre and add cream, lemonade and vanilla

Serves 20 You will need a 12x9 inch rectangular baking tin for this recipe INGREDIENTS One packet of filo pastry, thawed 1 loaf white bread, crusts cut off 250g butter, melted 450g pecan nuts, blitzed in food processor until fine, stirred with 1 tsp ground cinnamon 220g caster sugar Juice of 1/2 lemon 170g honey Dollar Sweets 100s and 1000s, to decorate METHOD Use a little melted butter to grease the base and sides of the tin. Trim filo sheets to fit the tin (leave 5 sheets s

Serves 6 You will need 6 x 375ml capacity oven-proof dishes for this recipe* INGREDIENTS 600g good quality vanilla ice cream (we used Streets Blue Ribbon), melted and cooled 5 eggs 24 slices plain, white bread Butter, softened to room temperature Dollar Sweets 100s and 1000s Sea salt METHOD Whisk together melted ice cream, eggs and a pinch of salt. Butter both sides of the bread slices, cut off and discard the crusts. Cut each square into quarters. Arrange slices into the ove

Makes 16 You will need a candy thermometer for this recipe INGREDIENTS 500g caster sugar 1 tbsp liquid glucose 2 tbsp powdered gelatine 2 egg whites 1 tbsp vanilla paste 16 vanilla cup cones 1 packet Wizz Fizz original sherbet Dollar Sweets 100s and 1000s, to decorate METHOD To make marshmallow combine sugar, glucose and 200ml water in small saucepan and stir over low heat until sugar dissolves. Increase heat to high and simmer, do not stir, until temperature reaches 121ºC.

Serves 8 You will need to begin this recipe the day before INGREDIENTS 1 loaf white bread, crusts removed, buttered on both sides 250g unsalted butter, softened to room temperature 1.5L good-quality vanilla ice-cream, softened to room temperature ½ tsp butter flavoured essence (optional)* Dollar Sweets 100s and 1000s METHOD Grease a Dolly Varden or pudding tin generously with butter. Use a cookie cutter or glass to cut a circle in one of the slices of bread (large enough to c

Makes 9 large squares You will need a candy thermometer for this recipe INGREDIENTS 450g raw caster sugar 400g double cream 50g unsalted butter 1 tbsp glucose syrup 2 tsp vanilla bean paste Sea salt 9 French mini toasts (found in cracker section of supermarket) Store-bought vanilla frosting Dollar Sweets 100s and 1000s The Creative Kitchen Edible Glue METHOD Grease and line a 20x20cm square baking tin with baking paper. Combine sugar, cream, butter and glucose syrup in a la

Makes 10 You will need a clean ruler and pastry brush for this recipe INGERDIENTS 2 sheets pre-rolled puff pastry (squares) 2 tbsp Dollar Sweets 100s and 1000s 1 egg whisked with a splash of milk METHOD Preheat oven to 180ºC (160ºC fan). Sprinkle each puff pastry sheet evenly with 1 tbsp 100s and 1000s. Lay a baking tray on top and press down gently to press the 100s and 1000s into the pastry. Begin with the top left corner, use a ruler to measure 2cm across, make a small ma

You will need to begin this recipe the day before 150g almond meal 150g pure icing sugar, sifted 5 egg whites 130g caster sugar ½ cup Dollar Sweets 100’s and 1000’s 2L vanilla ice-cream, softened To decorate – store bought cookie dough with Dollar Sweets 100’s and 1000’s mixed through, rolled into 1tbsp balls Method Line a 23cm round springform pan with baking paper. Spoon softened ice cream into the pan, smoothing the top with a spatula. Cover and freeze overnight. Preheat