or scroll for handy tips and a little nostalgia.
Making Rice Bubble Biscuits is incredibly easy, requiring only a handful of ingredients and a few simple steps.
What are you waiting for?
Recipe for Rice Bubble Biscuits
This simple little recipe was tucked away in Nana Ling‘s treasured CWA cookery book.
Nestled amongst other wonderful biscuits recipes, such as Snickerdoodles, Iced Vovos and Butternut Cookies, I couldn’t wait to test out this recipe.
Oh, and make sure you keep scrolling for the recipe card at the end of the post which contains a slightly tweaked version of the recipe with modern ingredient measurements.
Ingredients for Rice Bubble Biscuits
To make these biscuits, you’ll need:
- 125 grams butter
- 3/4 cup sugar
- 1 egg
- 2 cups rice bubbles (note that the rice bubbles go by the name rice puffs in the original recipe, and if you’re not in Australia you might also know them as rice krispies)
- 1 cup SR flour (or 1 cup plain/all purpose flour + 2 teaspoons baking powder).
How to make Rice Bubble Biscuits
Prep by pre-heating the oven to moderate (180 degrees celsius, fan-forced), greasing some baking trays and measuring out your ingredients.
Let’s start.
You really only need 10 minutes max to have these in the oven.
Cream the butter and sugar until light and fluffy.
Add the egg, lightly beaten, and beat again until combined.
Fold in the rice bubbles followed by sifted flour.
Roll tablespoons of mixture into balls and place on greased trays, leaving room for spreading.
Bake for 10-12 minutes.
Remove from the oven and allow to cool for 5 minutes on the tray before transferring to a cooling rack to cool completely.
Variation ideas
Rice Bubble Biscuits are not just delicious as they are, they are also extremely versatile and you can create your own little version of them.
Here are some variation ideas to get you started:
- add 2 tablespoons chopped walnuts (this is listed as an option in the original recipe)
- add 2 tablespoons of chopped pistachios, almonds or ay other nuts
- add 1/4 cup of chocolate chips
- add 2 tablespoons chopped peel or currants
- add 1 tablespoon 100s &1000s
- drizzle cooled biscuits with melted white chocolate.
More Rice Bubble Recipes
What else can I do with Rice Bubbles?
I’m glad you asked!
Why not try one of these recipes:
Rice Bubble Biscuits
Ingredients
- 125 grams butter
- 3/4 cup sugar
- 1 egg
- 2 cups rice bubbles
- 1 cup SR flour (or 1 cup plain/all purpose flour + 2 teaspoons baking powder)
Instructions
- Pre-heat oven to moderate (180 degrees celsius, fan-forced).
- Grease baking trays.
- Cream butter and sugar until light and fluffy.
- Add lightly beaten egg and beat again until combined.
- Fold in rice bubbles.
- Fold in sifted flour.
- Roll tablespoons of mixture into balls and place on greased tray, leaving room for spreading.
- Cook for 10-12 minutes.
- Remove from oven and allow to cool for 5 minutes on tray before transferring to a cooling rack to cool completely.