Crunchy & Chewy Rice Cookies
Have you ever had a cookie that is dry and crumbly? Isn’t it the worst thing ever? This recipe will give you crunchy and chewy cookies every single time.
Ingredients
1 cup butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
2 eggs, at room temperature
1/2 tsp vanilla essence
2 cups plain flour
1 tsp cinnamon powder
1/2 tsp baking soda
1 tsp baking powder
A pinch of salt
1 cup Daawat Basmati Rice, cooked/left over
3/4 cup chocolate, roughly chopped
Instructions
1
Using a hand mixer or kitchen aid, beat the butter until light and fluffy.
2
Add granulated sugar and brown sugar and beat for another 3-4 minutes until incorporated.
3
Crack in the eggs and add vanilla essence and then beat again.
4
Incorporate the flour, cinnamon powder, baking soda, baking powder and a pinch of salt into the mix.
5
Add the rice and chocolate into the bowl and knead using your hand. You should remain with a soft dough like consistency.
6
Cover with cling film and let sit in the refrigerator for 30 minutes.
7
Take 1 tbsp of the cooled mixture into your palm and roll into a ball. Place the cookie balls onto a baking tray lined with grease-proof paper about 1 inch apart to give them space as they will flatten out as they cook in the oven.
8
Bake in an oven preheated at 175C for 15 minutes.
9
Let cool for 20 minutes on a cooling rack and serve with some tea or coffee.
You can also store in an airtight container for up to 3 weeks.
