Angela Casley's rice bubble biscuits

makes 24

Babiche Martens

Food writer for Viva

These rich and buttery rice bubble biscuits were always a treat to find in our school lunch boxes. They're moreish and wonderful with a cup of tea.

Ingredients

225 g butter, melted and cooled
1 cup sugar
1 egg, lightly whisked
1 tsp baking soda
1 pinch salt
1.75 cups plain flour
2 cups rice bubbles

Preheat an oven to 170C. Line two baking trays with paper.
Place the butter in a large bowl. Add the sugar, egg, soda, salt, flour and rice bubbles, combining well.
Using a dessert spoon, place even dollops on your tray, allowing for a little spreading. Bake for 15 minutes or until lightly golden. Remove and cool on the tray for 10 minutes then move to a cooling rack.
Store in an airtight container.