Crunchy Rice, Sultana and Walnut Jumbles

This is a variation on Crunchy Rice Jumbles containing more flavours with sultanas and walnuts.

Ingredient makes 30

½ cup butter (110g)

1 cup caster sugar (200g)

1 egg (50g)

1 tsp vanilla sugar

1¼ cup self raising flour (200g)

2 cups rice bubbles (80g)

1 cup dark chocolate chips (120g)

½ cup chopped walnuts (30g)

½ cup sultanas (40g)

Method

Preheat oven to 175ºC. Beat butter, vanilla sugar and caster sugar with an electric mixer until light and creamy. Add egg and mix evenly. Mix flour in until evenly combined. Blend rice bubbles, choc chip, Walnut and sultanas in the mixture with a spoon or by hand. Place spoonful of the mixture the size of a walnut on a baking paper covered tray with approx. 5 cm. between cookies. Bake for approx. 14 minutes. Transfer to a cold table or a wire to allow cooling.

Note: For a chewy middle bake for approx. 12 minutes. Substitute dark chocolate with white or milk chocolate, sultanas with dates or walnuts with pecans.