IMG_1010ingredients (makes about 48 cookies)

150g butter
110g sugar
1 large egg
1 tsp vanilla paste
200g cake flour
1.5 tsp baking powder
25g horlicks
20g desiccated coconut
70g rice bubble (i used Kellogg’s rice krispies)

extra rice bubbles for coating

IMG_1018食材(可做 48片)

黄油 150克
糖 110克
鸡蛋 1大颗
香草糊 1小匙
蛋糕粉 200克
泡打粉 1.5小匙
好力克 25克
干椰丝 20克
卜卜米 70克 (我用家乐氏卜卜米)

卜卜米(收尾用)适量

IMG_1019Directions/做法

IMG_0998beat butter with sugar till creamy and fluffy
scrap bowl down
黄油和糖打至奶白色、蓬松状
刮盆

IMG_1000add in egg and vanilla paste
beat till well mixed
加入蛋液和香草糊
搅拌均匀

IMG_1001add in sifted flour, baking powder, horlicks and desiccated coconut
incorporate well
筛入面粉、泡打粉、好力克和干椰丝
拌匀

IMG_1002add in 70g rice bubbles
fold to mix
加入 70克卜卜米
翻拌均匀

IMG_1004stop mixing once dough comes together
don’t worry if it looks rough as you still need to shape it later
和面后不要再翻拌
面团可能有些粗糙、无需过滤因稍后还会整形

IMG_1003pour extra rice bubbles in a separate plate
另一个碟子倒入更多卜卜米

IMG_1006using a cookie scoop (mine’s 3cm in diameter), coat cookie dough with rice bubble
运用曲奇勺(我的至境 3厘米),将一份面团裹上卜卜米

IMG_1007shape into a ball
take care when shaping so the rice bubbles are not pressed into the dough
you want it to stay outside the dough
整形成小圆球
整形时需小心处理以避免卜卜米被压入面团中
卜卜米该裹在面团外侧哈

IMG_1008 IMG_1009top with chocolate candies or leave it plain
面团上可加上巧克力装饰
素着也OK

IMG_1011bake in centre rack of 160 degrees C preheated oven for about 20 mins or till golden brown
送入预热至 160摄氏度中层烤箱烤 20分钟或至金黄色即可

IMG_1012

logoTo welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow!
(terms and conditions apply)
为迎接即将到来的火猴年, 十位出类拔萃的烹饪博客再次聚集送您价值 500元的大红包哈!*
(参与者必须遵守抽奖条规)

To enter, please complete the Rafflecopter below
参与抽奖活动,请点击以下链接填写信息

a Rafflecopter giveaway

This giveaway is brought to you by
红包大派送是由以下博客精心为您筹备哒

Alvin from Chef and Sommelier
Ann from Anncoo Journal
Charlynn from My Baking Cottage
Karen from Luvswesavory
Sharon from Delishar
Victoria from Victoria Bakes
Weilee from Wei Lee’s Passion

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG)
An email will be sent to the winner to notify him/her of the win
Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected
This contest is opened to overseas participants
一份总值 500新元的奖金将通过贝宝赠送给大赢家
(新加坡境内网友可选择银行转账方式收款)
我们将通过邮件通知得奖者 如在接收得奖邮件的48小时内不及时与主办者 (Diana)联系,
主办者将另选大赢家
海外朋友也可参与

 

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(7) Comments

  • Doreen/my little favourite DIY (January 27, 2016)

    Hi Vic Vic dear,
    I wanna try this bubble rice cookies 🙂
    I bet the texture and taste is awesome.
    mui

  • tiffany (February 18, 2016)

    I only had chocolate rice bubble and I wanted to use it up so this recipe was just perfect for me! The cookies turned out crispy, delicious and crunchy, my favorite type of cookies! However, instead of horlicks, I used cadbury drinking chocolate as my rice were chocolate so it was a match. Also I baked mine for 30 mins. Thank you for the lovely recipe, sure it is a keeper!

    • Victoria Bakes (February 18, 2016)

      Hi Tiffany, thanks for the feedback and your information on the twist of the recipe! drinking chocolate sounds absolutely awesome. now i can advise my readers who do not have horlicks in their region 🙂

  • Wyn (January 16, 2017)

    Hi Victoria,

    Thanks for sharing. I made these yesterday. It was crispy and yummy but realised that the cookies becomes soft in the centre after 1 day. May I know if you experience the same and how to keep it crispy in airtight container?

    Wyn

    • Victoria (January 16, 2017)

      Hi, no, mine remain crispy for days. I do not keep my cookies in Tupperware but proper cookie jar. Quite tough to say what went wrong but make sure your cookies cool thoroughly before storing

  • Teoh (January 30, 2018)

    Can I omit d desiccated coconut?

    • Victoria (January 30, 2018)

      If it’s your preference, you can but I won’t recommend so as the texture may be affected

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