Here’s Nana Ling’s version of the Arnott’s Classic: Milk Arrowroot Biscuits.
The original commercially-produced biscuit has been around since 1888 and Arnott’s describe it as “baked golden and crunchy with arrowroot flour for a deliciously simple taste.”
While this Arrowroot Biscuit isn’t an exact match for the store-bought version, that description most definitely applies also to this biscuit.
Arrowroot Biscuits: the ingredients
To make these biscuits you’ll need:
- SR flour
- Arrowroot (Tapioca Flour)
- butter (cut into cubes)
- caster sugar
Please keep scrolling until the end of the post for the precise measurements.
I’ve cut this recipe down a lot and it still makes 42 biscuits. The original recipe (also included below) makes 142 biscuits!
Many people won’t have Arrowroot in their pantry these days, but rest assured you can still buy it from major supermarkets. It might also be called Tapioca Flour.
Making Arrowroot Biscuits
Combine the flour and arrowroot, and then rub in the butter cubes until you have an even texture.
Next, stir through the sugar.
Whisk the egg and milk together and then stir through with a butter knife.
The mixture should hold together and form a dough. If it doesn’t, add a few drops extra milk and stir again until you have a dough.
Next, you roll out the mixture on a floured bench until it’s about 3mm thick.
Use a cutter to form a biscuit shape. I used an Easter Egg shaped cutter and bent it to form an oval shape, which is the traditional shape of the Arnott’s Milk Arrowroot.
I also pricked the biscuits with a fork in a similar patter to create a real Arnott’s copycat look.
Finally, it’s into a “brisk” oven for 10 to 12 minutes. A brisk oven is somewhere between moderate and hot. A general guide is 190 degrees celsius fan-forced. Add an extra 5-10 degrees for a standard oven.
Once out of the oven, allow to cool on a rack and then enjoy.
Just like the original biscuits, everyone will love these biscuits. They’re perfect to dunk in a cuppa and little kids will love these simple, sweet and crunchy bikkies.
Nana Ling’s original Milk Arrowroot Biscuits Recipe
This recipe is from the pages of a “Headlight” SR flour recipe book from the early 1930s.
Keep scrolling to the recipe card at the end of this post for the tested and updated recipe with step-by-step instructions.
- 1 cup SR flour (140 grams)
- 1 cup Arrowroot (Tapioca Flour) (140 grams)
- 100 grams butter (cubed)
- 1/2 cup caster sugar
- 1 egg
- 1 tablespoon milk
- extra milk for brushing biscuits
- Pre-heat oven to 190 degrees celsius, fan-forced.
- Combine flour and arrowroot, and rub in butter.
- Add sugar and stir to combine.
- Whisk egg and milk together. Add to dry ingredients and stir to combine with a butter knife to form a dough. You may need to add a little extra milk (up to 1/2 tablespoon) so that mixture forms a dough and holds together.
- Flour your work bench and then break dough into two parts. Use a rolling pin to roll mixture out until it is approximately 3mm thick.
- Cut out with an oval or circle-shaped cutter and place on a baking tray lined with baking paper.
- Brush the biscuits with a little extra milk and then prick each biscuit with a fork.
- Bake for 10-12 minutes.