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Indulge in my Rice Bubble Chocolate Chip Biscuits, a sweet treat that combines the crunchiness of rice bubbles with the richness of chocolate chips. The perfect cookie to make with the kids.
The school holidays may be a thing of the past for me, but my youngest still maintains a ‘things to bake’ list. I truly enjoyed cooking with my kids when they were young. It’s a delightful way to spend time together, teaching them an essential life skill. Plus, it provides an opportunity to incorporate some educational elements, such as understanding weight, fractions, and temperature.
My kids enjoyed making as well as eating these Rice Bubble Chocolate Chip Biscuits, they are colourful and crunchy!
Rice Bubble Choc Chip Biscuits
- Total Time: 22 mins
- Yield: 15 1x
Ingredients
Scale
- 150g butter, room temperature
- 1/2 cup caster sugar
- 1 teaspoon vanilla essence
- 1 egg
- 1 1/4 cups self-raising flour
- 1/4 cup coconut
- 1/4 cup choc chips or mini m&m’s
- 2 cups rice bubbles
- 1 cup rice bubbles, extra
Instructions
- Preheat oven to 180°C, fan forced. Grease or line two baking trays with baking paper.
- Using an electric mixer, beat the butter, sugar and vanilla until pale and creamy.
- Add the egg and beat until combined.
- Add flour, coconut and chocolate chips, mix slowly until just combined.
- Gently stir through 2 cups of rice bubbles.
- Place remaining 1 cup of rice bubbles into a bowl.
- Roll tablespoons of biscuit mixture into a ball, then roll over rice bubbles to coat, add some more mini m&m’s to decorate. Place on prepared tray.
- Bake in the oven for 10-12 minutes or until golden.
- Transfer to a wire rack to cool completely.
- Prep Time: 10 mins
- Cook Time: 12 mins
