I have plenty of rice bubbles in my
pantry. To be honest, they are not super yummy on their own – or even with
milk. They are quite good with Greek yogurt, fresh fruits and maple syrup.
However, when you turn them into biscuits and other sweet treats, they could be
very delish. The following recipe will yield about 40 biscuits.
110 grams butter
1 cup caster sugar minus 1 tablespoon
1 egg, lightly beaten
1 ½ teaspoon vanilla extract
1 ¼ cups high grade flour
1 teaspoon baking powder
A pinch of salt
2 cups rice bubbles
1 cup chocolate chips (I prefer dark but
you can have a mixture of milk and dark)
Pre-heat an oven to 180 degrees C and
line three baking sheets with baking paper.
Sift flour with salt and baking powder
and set aside.
Beat butter and sugar until pale and
creamy, add egg gradually. Beat until well combined then add vanilla. Stir in
sifted flour – you can still use the electric mixer at this point. Add rice
bubbles and chocolate chips -use a spatula or spoon to mix everything together.
Drop the dough onto the baking sheet –
about one tablespoon per biscuit; leave some space as they will spread. Bake
for about 12 minutes until nicely golden and leave the biscuits to cool on the
wire rack before storing in a container. I also like them when they are warmish
and gooey in the middle – but they are as good cool and crispy.
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