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arrowroot biscuits
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4.43 from 7 votes

Arrowroot Biscuits

A homemade version of the the classic Arnott's Milk Arrowroot Biscuit.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: Australian
Keyword: arrowroot biscuits
Servings: 42 biscuits
Calories: 50kcal


  • 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