CNY 2016 - BUBBLE RICE COOKIES IN PAPER CUPS [泡泡米曲奇]

Had this recipe last year but didn't have enough time to bake.  Told myself that I must bake these for CNY 2016.

This recipe is slightly different from my last year's Bubble Rice Cookies.  It has less ingredients but the cookies are perfect [do look up my earlier post on Bubble Rice Cookies to see the difference].  Very crispy and crunchy.  Very Nice.   It is a keeper.  
I have baked another batch just with chocolate chips and bubble rice and below is a photo of it [recipe here].

Bubble Rice Cookies With Choc Chips in paper cups

You can bake it in paper cups or just scoop and drop them onto baking tray and bake.  I did both ways.

My selected book for this month's Cookbook Countdown is - Y3k Book No. 82
Original recipe is half the portion below

Ingredients

[Makes 2 bottles]
200 gm butter
80 gm icing sugar

200 gm potato starch -sifted
80 gm rose flour [I used plain flour]
80 gm rice bubbles (crispy rice)
80 gm almond nibs [I used chopped toasted cashew nuts]

1. Cream butter and sugar till white and fluffy.
2. Sift in potato starch and flour, continue to mix well over low speed.  
3. Lastly pour in crispy rice and almond nibs or taosted cashew nuts, fold well with a rubber spatula. 
4. Scoop mixture with a dessert spoon into paper cups or drop onto a lined baking tray.
5. Bake at preheated oven at 150 degrees C for about 25-30 minutes or until golden crisp.
6. Cool down cookies and store in an airtight container.
   
   
   
   
   

"I'm submitting this post with Cookbook Countdown 1 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray".

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids