INGREDIENTS

Makes about 32 cookies

125 grams unsalted butter

220 grams [1 cup] caster sugar

1 egg

1 teaspoon vanilla extract or paste

190 grams [1⅓ cups] self raising flour

¼ teaspoon salt

2 cups rice bubbles

85 grams [½ cup] milk chocolate chips

85 grams [½ cup] white chocolate chips

METHOD

Preheat your oven to 180C [350F] or 160C fan forced. Line three baking trays with parchment paper and set aside. 

Sift together the flour and salt.  Set aside.

In the bowl of your electric mixer, with the flat paddle attachment (or with your hand held mixer), on a medium to high speed, cream together the butter and sugar until light and fluffy - about 3 - 4 minutes. 

Add the egg and vanilla and continue to mix until incorporated - less than a minute. 

Stir in the flour and salt on low until just combined. 

With a metal spoon, gently stir in the rice bubbles and chocolate chips and mix through until evenly distributed. 

Take a heaped tablespoon of the mixture and roll into a ball. Place the balls on the lined baking trays spaced evenly apart (approximately 2 centimetres) and press lightly on the top of each ball to flatten. 

Bake for 10 - 12 minutes until the cookies are lightly coloured. 

Once baked, allow them to cool slightly on the trays before placing them on a wire rack to cool completely. 

So simple - yet so delicious! 

STORAGE

Store in an airtight container for up to a week; or they’ll keep in the refrigerator for at least 2 weeks. 

TIPS + TRICKS

During the baking of the cookies, half way through I turn the baking tray around to ensure an even bake.

Always store cookies in your refrigerator - sounds strange but keeps them fresh. Once you store your cookies and crackers in the refrigerator, you will never store them in the pantry again!