Apple and Spice Biscuits

24 Aug

I had some leftover rice bubbles in the cupboard that I wanted to use up. This recipe was actually on the packet so thought I’d give it a try. Handy hint – if you have something (in a packet) that you want to use up, look up the manufacturers website. I’ve found some great recipes on websites like ‘Kellogs’ and ‘Capillano’.

Thomas was very helpful this morning, helping me measure things out and squashing the rice bubbles. This activity made me realise how much he has learnt through our cooking experiences. He has learnt a lot of terminology (like teaspoon) and is beginning to recognise numbers (from reading recipes). He knows where to find the ingredients in the cupboards (he asks me to “read” the labels to him and then he reads it back to me) and he is also much happier touching food that will get his hands dirty! He is a big fan of eating the mixture and licking the beaters!!!

Ingredients

1 1/4 cups firmly packed brown sugar (I used only 1 cup and would probably even use a bit less next time)

1/3 cup margarine

1/4 cup apple puree

1/4 cup honey

2 egg whites, beaten lightly

3 cups Rice Bubbles (crushed to 1 cup)

2 1/2 cups self-raising flour (I used 1 1/2 cups white self raising and 1 cup wholemeal self raising)

2 teaspoons ground cinnamon

The recipe also says to add the following ingredients which I didn’t (mainly because I didn’t have them in the cupboard)

1 teaspoon ground ginger

1/4 teaspoon ground cloves

Method

  1. Preheat oven to 180°C.
  2.  Beat sugar and margarine in a small bowl with an electric mixer until combined and light in colour; transfer to a large bowl. Stir in apple puree, honey, and egg whites (the mixture will appear curdled at this stage). Stir in combined  Rice Bubbles, sifted flour and spices; mix until well combined.
  3.  Roll level tablespoons of mixture into balls; place 5cm apart on lightly greased oven trays. Press down lightly with a fork.
  4.  Bake in oven for about 8 minutes or until lightly browned.
  5.  Cool on wire racks.
  6.  Store in airtight container.
They are quite “denicious” (delicious) as Thomas says :-).
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