Hannahs Apricot Bubble Cookies

  • John & Lorraine Tucker's granddaughter - Hannah - loves to bake cookies and these Apricot Bubble cookies from Taste.com are her favourites  We hope you enjoy them as much as Hannah does.


    150g butter (room temperature)

    100g (1/2 cup) castor sugar

    1 tsp vanilla essence

    1 egg

    150g (1 cup) self-raising flout

    140g (1 cup) chopped dried apricots

    35g (1/4 cup) custard powder

    1/4 tsp ground cinnamon

    105g (3 cups) Kellogg's Rice Bubbles



    1.  Preheat the oven to 180C.  Line 2 baking trays with non-stick paper

    2.  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, chopped apricots, custard powder and cinnamon. 

         Stir until well combined.

    3.  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 a lined tray.

         Repeat with the remaining apricot mixture and Rice Bubbles.

         Place the balls about 5cm apart, on the lined trays.

    4.  Bake in the over for about 20 minutes until the cookies are golden. 

         Transfer the cookies to a wire rack to cool completely.

         Store the cookies in an airtight container for up to 4 days (but be warned - there wont be any left in 4 days time!)



    Chocolate and Craisin Crackles:  Substitute the Rice Bubbles with Kellogg's Coco Pops.  Replace the apricots with chopped Craisins (or dried Cranberries)  YUM!!