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.
|225 g||Butter, melted and cooled|
|1||Egg, lightly whisked|
|1 tsp||Baking soda|
|1 ¾ cups||Plain flour|
|2 cups||Rice bubbles|
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- 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.