30 Days of Christmas Cooking
Day 25: Apple Ginger Crunchies
Ingredients
1- ¼ cups brown sugar, firmly packed
1/3 cup butter
¼ cup apple sauce
¼ cup honey
2 egg whites, lightly beaten
2 ½ cups self-raising flour
3 cups Rice Bubbles
1 tsp ground ginger
2 tsp cinnamon
¼ tsp ground cloves
Method
Preheat oven to 180 degrees Celsius. Line a biscuit sheet with baking paper.
Cream butter and sugar with electric mixer until light in colour and fluffy.
Stir in apple puree, honey and egg whites until well combined.
Crush Rice Bubbles until crumbs measure 1 cup (they will crush down from the 3 cups).
Stir in the crushed Rice Bubbles, sifted flour and spices and mix until well combined.
Roll mixture into 5cm balls. Place on the biscuit tray and flatten each slightly with the back of a fork.
Bake for approximately 8 minutes or until lightly browned. Cool on a wire rack.
1- ¼ cups brown sugar, firmly packed
1/3 cup butter
¼ cup apple sauce
¼ cup honey
2 egg whites, lightly beaten
2 ½ cups self-raising flour
3 cups Rice Bubbles
1 tsp ground ginger
2 tsp cinnamon
¼ tsp ground cloves
Method
Preheat oven to 180 degrees Celsius. Line a biscuit sheet with baking paper.
Cream butter and sugar with electric mixer until light in colour and fluffy.
Stir in apple puree, honey and egg whites until well combined.
Crush Rice Bubbles until crumbs measure 1 cup (they will crush down from the 3 cups).
Stir in the crushed Rice Bubbles, sifted flour and spices and mix until well combined.
Roll mixture into 5cm balls. Place on the biscuit tray and flatten each slightly with the back of a fork.
Bake for approximately 8 minutes or until lightly browned. Cool on a wire rack.
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