A homemade version of the the classic Arnott's Milk Arrowroot Biscuit.
Servings: 42 biscuits
- 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.
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