Makes approximately 30 cookies


2 cups natural brown rice puffs

1 cup plain flour, sifted

¼ cup raw sugar

125g butter

1 rounded tablespoon golden syrup

1 teaspoon bicarbonate soda

2 tablespoons hot water


Preheat the oven to 160ºC (315ºF). Line two biscuit baking trays with baking paper.

Place the rice puffs in food processor and blend until they are of similar size to rolled oats, then place with flour and sugar in a bowl.

Melt the butter and golden syrup together in a small saucepan on medium heat, then add the bicarbonate soda and hot water and stir until well combined. Add to dry ingredients and mix until well combined.

Take a small teaspoon full of mixture and roll into balls and place onto prepared baking trays. Flatten slightly with a fork and bake for approximately 20 minutes or until golden brown in colour. Allow to cool on the baking tray to crisp.

NOTE: If still not crunchier enough place back in the oven on 150ºC (300ºF) for approximately another 10 minutes, then allow to cool on the baking tray to crisp.