Rice flake biscuits are delicious and light treat that combines the goodness of rice with a delightful crunch.
These biscuits are perfect for picnics, morning tea or afternoon tea, or even as a lunch box snack.
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These biscuits are made from rice flakes, also known as poha.
The result is a mouthwatering snack that satisfies both sweet and savory cravings.
With their airy texture and subtle sweetness, rice flake biscuits make a perfect accompaniment to tea or coffee.
Whether enjoyed as a quick snack or a teatime indulgence, these biscuits offer a unique and delicious twist on the traditional biscuit experience.
Whether you're looking for a gluten-free option, a healthier treat, or just a unique and delicious snack, rice flake biscuits are an excellent choice that offers versatility and delightful flavors.
Get creative with your variations and enjoy these delightful treats on various occasions!
Other rice flake recipes you might like to try include flaked rice pudding, overnight rice flakes, banana cinnamon baked rice flakes, rice flakes porridge, cinnamon banana overnight rice flakes, or biscoff rice flakes porridge.
Why You'll Love This Recipe
- These rice flake biscuits can be made nut free. You could use biscoff spread instead of a nut butter to make these biscuits.
- This recipe is gluten free and vegan friendly.
- Great to give as gifts at Christmas, party favors, or teachers gifts.
- Customize these rice flake biscuits to suit your preferences.
- These rice flake biscuits are easy to make and ready in no time.
Cost To Make
Estimated cost = $4.75 or $0.29 a biscuit
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Ripe Bananas
- Peanut Butter: For a nut free version, you can use biscoff spread. Use smooth or crunchy. Make sure it is softened before using.
- Vanilla Extract
- Ground Cinnamon
- Rice Flakes: Ideally soak your rice flakes in room temperature water for about 10 to 15 minutes. This will help softened them. After soaking, drain the water completely.
- Chocolate Chips: Optional
Instructions
This recipe for rice flake biscuits makes 14 to 16 biscuits. The recipe ingredients can easily be adjusted to suit how many serves you need to make.
Step One: Preheat oven to 180°C (350°F) and line a baking tray with a sheet of baking paper or a baking mat.
Step Two: In a large mixing bowl, mash the bananas until smooth. Then add the peanut butter (or biscoff spread), vanilla extract, and ground cinnamon. Whisk together until combined.
Step Three: Add the rice flakes and mix with a spatula or wooden spoon until the rice flakes are evenly coated with the banana and peanut butter mixture.
Step Four: Using a small ice cream scoop or a tablespoon, scoop out small dollops of cookie batter (about 36 grams, 11.82 ounces each ball) and place them onto the prepared baking tray.
Gently flatten each cookie with your fingers. If using, top the cookies with chocolate chips.
Step Five: Bake in preheated oven for 15 to 20 minutes or until lightly golden.
Step Six: Allow the cookies to cool on the tray for 15 to 20 minutes before transferring to a wire rack until completely cool.
When the cookies come out of the oven they will be soft. As they cool they will start to harden. Try not to move them from the baking tray straight away or they could fall apart.
Tips for Success
If you find your dough hard to shape, refrigerate it for at least 30 minutes. This will help the dough to hold its shape.
Substitutions / Variations
- Citrus Zest: Incorporate grated lemon or orange zest into the dough to add a refreshing citrusy twist.
- Nutty Delight: Mix in chopped almonds, pecans, or pistachios for a nutty crunch in every bite.
- For chocolate lovers, fold in semi-sweet chocolate chips or cocoa powder to create a delectable chocolate-infused version.
Serving Suggestions
- Pair these rice flake biscuits with a hot cup of tea or coffee for a morning or afternoon treat. They are also great to serve at high teas.
- Ice Cream Sandwich: Sandwich a scoop of your favorite ice cream between two biscuits for a delightful frozen dessert.
- Spread your favorite fruit jam, compote, or preserves over the biscuits for a delightful breakfast or snack.
- Serve these biscuits alongside an assortment of cheeses and fruits for an elegant party platter.
Storage
These peanut butter and banana flaked rice biscuits can be stored in an air tight container or cookie jar for up to 5 to 7 days.
FAQ
Yes, rice flakes and flaked rice refer to the same thing. They are both names for rice that has been flattened into flat, thin flakes.
They are a common ingredient in many cultures and cuisines, and the terms "rice flakes" and "flaked rice" can be used interchangeably.
Rice flakes can be used for many dishes including cereals, snacks (both sweet and savory), baking into cookies or biscuits, or even as binding ingredients (such as in veggie burgers or meatballs).
First raw rice is cleaned and then soaked. After the rice is soaked it is steamed until it is fully cooked and soft.
Then the steamed rice is passed through heavy rollers to flatten the grains into thin flakes. After this the flattened rice is dried.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Rice Flake Biscuits
Ingredients
- 2 medium ripe bananas about (200 grams, 7 ounces)
- 180 grams (6.34 ounces, ¾ cup) peanut butter (or biscoff spread), softened
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- 200 grams (7.05 ounces, 2 cups) rice flakes soaked for 10 to 15 minutes, and then drained
- 40 grams (1.41 ounces, ¼ cup) chocolate chips optional
Instructions
- Preheat oven to 180°C (350°F) and line a baking tray with a sheet of baking paper or a baking mat.
- In a large mixing bowl, mash the bananas until smooth. Then add the peanut butter (or biscoff spread), vanilla extract, and ground cinnamon. Whisk together until combined.
- Add the rice flakes and mix with a spatula or wooden spoon until the rice flakes are evenly coated with the banana and peanut butter mixture.
- Using a small ice cream scoop or a tablespoon, scoop out small dollops of cookie batter (about 36 grams, 11.82 ounces each ball) and place them onto the prepared baking tray. Gently flatten each cookie with your fingers. If using, top the cookies with chocolate chips.
- Bake in preheated oven for 15 to 20 minutes or until lightly golden.
- Allow the cookies to cool on the tray for 15 to 20 minutes before transferring to a wire rack until completely cool. See note 1.
Notes
- When the cookies come out of the oven they will be soft. As they cool they will start to harden. Try not to move them from the baking tray straight away or they could fall apart.
Carole says
My daughter eats gluten free and so I made these for her. She absolutely loves them.