Arrowroot Biscuits
A homemade version of the the classic Arnott's Milk Arrowroot Biscuit.
Servings: 42 biscuits
Calories: 50kcal
Ingredients
- 1 cup SR flour (140 grams)
- 1 cup Arrowroot (Tapioca Flour) (140 grams)
- 100 grams butter (cubed)
- ½ cup caster sugar
- 1 egg
- 1 tablespoon milk
- extra milk for brushing biscuits
Instructions
- 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 ½ 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.
Nutrition
Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 19mg | Potassium: 6mg | Fiber: 1g | Sugar: 2g | Vitamin A: 66IU | Calcium: 3mg | Iron: 1mg