Rice Flake Biscuits
Rice flake biscuits are delectable and light treats that combine the goodness of rice with a delightful crunch. Perfect for morning tea, afternoon tea, or even picnics.
ESTIMATED COST : $4.75 or $0.29 a biscuit
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.
Nutrition
Serving: 1 biscuit (includes chocolate chips)Calories: 135kcalCarbohydrates: 16gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 50mgPotassium: 109mgFiber: 1gSugar: 4g
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