Recipes

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

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