Crunchy Jumble Biscuits

In honour of Three Biscuit Thursday,  I am going to try and post a new biscuit recipe on Thursday each week. This innaugural recipe is Crunchy Jumble Biscuits – a favourite in our house, and a good way to use up crisped rice cereal.  The original recipe was from a book called “Best Ever Cookies” by Hilaire Walden, but I when bake them they turn out crisp like biscuits and not soft like cookies.

These quantities made 26 biscuits for me.

  • 125g Softened Butter
  • 225g Caster Sugar
  • 1 Egg
  • 175g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • pinch of Salt
  • 1tsp Vanilla Extract
  • 115g Crisped Rice Cereal
  • 2 cups of “extras” – these in my case were 1 cup of Raisins and 1 cup of chopped White Chocolate. Chocolate Chips are the usual extras I put into these, but we had run out of our usual chips, and our son decided that he wanted Raisins and White Chocolate on this occasion.

Cream together the butter and sugar until light and fluffy.

Add in the egg and vanilla.

Mix in the egg and vanilla, don’t worry – it should look a bit curdled!

Add in the Flour, Salt and Bicarbonate of Soda.

Mix until well combined.

Add in the crisped rice cereal, and the “extras”.

Mix again until the extras are evenly distributed in the dough.

Put golf ball sized spoonfuls of the mix onto a greaseproof paper lined baking sheet, making sure that there is space between them.

Flatten the mix slightly, and then bake in a 180degree oven for 12 minutes (turning the tray round after 10 minutes if one side is looking more golden than the other).

Enjoy when cooled, and store in an airtight container.

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