Rice bubble biscuits
( MAKES 24 )
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  • Butter, melted and cooled
  • 1 Sugar
  • 1 Egg, lightly whisked
  • 1 Baking soda
  • 1 Salt
  • 1 Plain flour
  • 1 Rice bubbles
  • 1 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.</p> Ingredients 225 g Butter, melted and cooled 1 cup Sugar 1 Egg, lightly whisked 1 tsp Baking soda 1 pinch Salt 1¾ cups Plain flour 2 cups Rice bubbles + Add to shopping listPreheat 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. More family-favourite baking from Angela Apricot fruit cake Cheese and olive biscuits



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