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
