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Ingredients
- 2 cups rice bubbles
- 1 cup coconut
- 1 cup chopped macadamia plus extra nuts
- 1 cup brown sugar
- 1 cup SR flour
- 200g melted butter
Icing
- 2 1/2 cups icing sugar
- 1 dessertspoon butter
- 1 tspn vanilla
- boiling water
Method
- Preheat oven to 180C
- Mix sugar, rice bubbles, coconut, flour and nuts.
- Add melted buttter and mix well together.
- Press into 30x20 tin.
- Bake for 25 minutes.
- Ice with Vanilla icing while warm.
- Sprinkle with extra chopped nuts.
Vanilla Icing
- Mix sugar, butter and vamilla and add a small amount of oiling water to make a paste.
Janelle Smith