by Janine

These biscuits are pretty easy to make and store well in the fridge.

I always make them milk, wheat and gluten free and they work well.

You will need to cook about a ½ cup of rice for this recipe, ahead of time.


1 cup cooked rice (brown, white or sushi rice all work fine)

½ cup rolled oats (or rice bubbles or gluten free rice flakes, just crunch up the flakes a bit)

1 cup plain flour (replace with gluten free plain flour)

1 cup caster sugar

¼ cup coconut (look out for the preservative free coconut)

125g butter (replace with Nuttelex)

1 tbsp golden syrup

1 tsp bi-carb soda

2 tbsp boiling water

Pat rice dry with paper towel. Combine cooked rice, oats, flour, sugar and coconut in a large bowl; mix well. Combine butter and syrup in a small pot, stir over low heat until butter is melted (microwave can also be used). Combine bi-carb and boiling water then add to the butter mixture (it should froth a little). Stir this wet mixture into the dry ingredients while the mixture is still warm. Spoon teaspoons of the mix onto trays covered with baking paper. Allow plenty of room for spread (you might only get 4-6 per tray). Bake in a slow oven (approx 1500C) for 15 mins, until browned. With gluten free flour it takes a little longer.

Cool on the trays before lifting as the biscuits are very soft when warm. Makes about 25 biscuits.

Back to newsletter