Arrowroot Biscuits

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4.44 from 23 votes

A homemade version of the the classic Arnott's Milk Arrowroot Biscuit.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: Australian

Servings: biscuits

Calories: 50kcal

Author: Libby Hakim

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

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