Ingredients
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150g butter, at room temperature
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100g (1/2 cup) caster sugar
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1 teaspoon vanilla essence
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1 egg
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150g (1 cup) self-raising flour
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140g (1 cup) chopped dried apricots
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35g (1/4 cup) custard powder
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1/4 teaspoon ground cinnamon
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105g (3 cups) Kellogg's Rice Bubbles
Method
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1Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
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2Use 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.
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3Place 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.
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4Bake in oven for 20 minutes or until golden. Transfer the biscuits to a wire rack to cool completely.
Source: taste.com.au
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