cooking week 10

ingredients 

100g Tararua Butter

100g Chelsea White Sugar

1 1/2 Tbsp honey

3-5 cups of rice bubbles

Method

Melt the Tararua Butter, Chelsea White Sugar, and honey in a saucepan. When melted, boil for 3 mins, take off the heat and add rice bubbles, mix in.

Put in a swiss roll tin and leave to cool before cutting into squares.

To make this recipe gluten free use Gluten Free Rice Bubbles.

we learnt how to spray a baking tray properly

mixing the rice bubbles and honey mix together was easy

it was hard to measure the sugar and stuff

I used rice bubbles and honey for the first time