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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 150 g butter, at room temperature
- 100 g caster sugar
- 1 teaspoon vanilla essence
- 1 egg
- 150 g self-raising flour
- 140 g chopped dried apricots
- 35 g custard powder
- 14 teaspoon ground cinnamon
- 105 g kellogg's rice bubbles
Method
- Preheat oven to 180C Line 2 baking trays with non-stick baking paper.
- Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy.
- Add the egg and beat until well combined.
- Add the flour, apricot, custard powder and cinnamon.
- Stir until well combined.
- Place the Rice Bubbles in a bowl.
- Roll 1/2 tablespoonful of the apricot mixture into a ball.
- Add to the Rice Bubbles and turn to coat.
- Place on 1 lined tray.
- Repeat with the remaining apricot mixture and Rice Bubbles.
- Place the balls, about 5cm apart, on the lined trays.
- Bake in oven for 20 minutes or until golden.
- Transfer the biscuits to a wire rack to cool completely.
