泡泡米曲奇
Bubble Rice Cookies
泡泡米曲奇
无盐牛油 130g
糖 60g
蛋 1粒
香草精 1茶匙
面粉 170g
苏打粉 1/2茶匙
盐 少许
泡泡米 80g
130g Unsalted butter 130g
60g Sugar 60g
Egg 1
Vanilla extract 1tsp
Plain flour 170g
Baking soda 1/2 tsp
Bubble Rice 80g
Chocolate chips 70g
1.Cream butter and sugar till white and fluffy.
2.Add egg and vanilla extract, mix well.
3.Sift in flour, baking soda and salt and continue to mix well.
4.Add in crispy rice and chocolate chips, fold well with a rubber spatula.
5.Scoop the mixture with a spoon or ice cream scoop and put on to a lined baking tray
6.Bake at preheated oven at 150C for about 25 minutes or until golden crisp.
苏打粉 1/2茶匙
盐 少许
泡泡米 80g
巧克力粒 70g
做法：
1.把牛油用打蛋器将糖打至泛白和松发。
2.加入鸡蛋和香草精打至拌匀。
3.再加入过筛的粉类拌匀。
4.将泡泡米和巧克力粒加入后，拌匀即可。
5.用汤匙或是雪糕勺舀上来，排放已铺上烘焙纸的烤盘里。
2.加入鸡蛋和香草精打至拌匀。
3.再加入过筛的粉类拌匀。
4.将泡泡米和巧克力粒加入后，拌匀即可。
5.用汤匙或是雪糕勺舀上来，排放已铺上烘焙纸的烤盘里。
6.以150度（摄氏）烘烤约20-25分钟。
。。。。。。。。。。。。。。。。。。。。。。。。
Bubble Rice Cookies
Ingredients:
60g Sugar 60g
Egg 1
Vanilla extract 1tsp
Plain flour 170g
Baking soda 1/2 tsp
a pinch of salt
Bubble Rice 80g
Chocolate chips 70g
Method:
1.Cream butter and sugar till white and fluffy.
2.Add egg and vanilla extract, mix well.
3.Sift in flour, baking soda and salt and continue to mix well.
4.Add in crispy rice and chocolate chips, fold well with a rubber spatula.
5.Scoop the mixture with a spoon or ice cream scoop and put on to a lined baking tray
6.Bake at preheated oven at 150C for about 25 minutes or until golden crisp.
Many thanks to Ann Low recipe
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