We’re not surprised that some Americans are struggling to grasp the overtly simple concept of fairy bread. As a nation, we have often baffled our international friends, who have at times assumed kangaroos roam more freely than they really do, and that we all speak like Alf and Irene from Home and Away.

So when one U.S. food site did their best to try and understand fairy bread, we’re not so shocked that they got it so wrong.

In a recent article published by epicurious, one writer claims that the three-ingredient kids’ treat is one of our national staple foods, enjoyed young or old.

They’ve even gone as far as saying that this is proof the rainbow food trend was in fact born Down Under. That part, we’re happy to take.

“Fairy bread, which Aussies also call “fairy toast,” is said to have been inspired by a Robert Louis Stevenson poem much older than Brooklyn’s latest rainbow craze,” writes Katherine Sacks.

Wait – ‘fairy toast’? Queue anomaly #2.

But it’s when the epicurious article claims you need a “nice, cultured butter” to make the birthday party staple that the extent of their bafflement surfaces; any self-respecting fairy bread connoisseur will tell you that only the most generic butter, the cheapest white loaf and any 100s and 1000s you can get your hands on make the best fairy bread. It’s almost always a case of quantity over quality with this rainbow party snack.

As for fairy bread for breakfast, they might actually be onto something.