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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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from .au for left over rice bubbles Storaged tip: Store the biscuits in an airtight container for up to 4 days. Ingredients:
150 g butter, at room temperature |
100 g caster sugar |
1 teaspoon vanilla essence |
1 egg |
150 g self-raising flour |
140 g chopped dried apricots |
35 g custard powder |
1/4 teaspoon ground cinnamon |
105 g kellogg's rice bubbles |
Directions:
1. Preheat oven to 180°C Line 2 baking trays with non-stick baking paper.
2. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the egg and beat until well combined. Add the flour, apricot, custard powder and cinnamon. Stir until well combined.
3. Place the Rice Bubbles in a bowl. Roll 1/2 tablespoonful of the apricot mixture into a ball. Add to the Rice Bubbles and turn to coat. Place on 1 lined tray. Repeat with the remaining apricot mixture and Rice Bubbles. Place the balls, about 5cm apart, on the lined trays.
4. Bake in oven for 20 minutes or until golden. Transfer the biscuits to a wire rack to cool completely.
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