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Rice Bubble Crackers

  • 4 ounces Shortening
  • 2 ounces Sugar
  • 1 Egg
  • 3/4 cup Dates, chopped
  • ~ Walnuts
  • 3/4 cup SR flour
  • 1 heaped teaspoon Custard powder
  • Pinch of Salt

    • Cream shortening and sugar, add egg andchopped dates with mixed walnuts.

    Then SR flour, custard powder and a pinch of salt.

    Roll teaspoons of the mixture in rice bubbles and cook in a cool oven.

    Forvariety try chopped raisins and mixed peel, sultanas and peanuts or chopped cherries and preserved ginger, making up to3/4 cup each time.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!