Arrowroot Biscuits

Method8 steps · about 32 min

1. 1

   Step 1: Pre-heat oven to 190 degrees celsius, fan-forced.

2. 2

   Step 2: Combine flour and arrowroot (140 g), and rub in butter (100 grams).

   Uses 140 g self-raising flour (source one cup) · 140 g arrowroot (tapioca flour), source one cup · 100 grams butter (cubed)

3. 3

   Step 3: Add sugar (1/2 cup) and stir to combine.

   Uses Flour-starch-butter crumb mixture · 1/2 cup caster sugar

4. 4

   Step 4: Whisk egg (1) and milk (1 tablespoon) 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.

   Uses Sweetened flour-butter crumb mixture · 1 egg · 1 tablespoon milk · Up to 1/2 tablespoon extra milk only if needed to bring dough together

5. 5

   Step 5: 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.

   Uses Prepared biscuit dough · Additional flour as needed to dust the work surface

6. 6

   Step 6: Cut out with an oval or circle-shaped cutter and place on a baking tray lined with baking paper.

   Uses Rolled 3 mm biscuit dough

7. 7

   Step 7: Brush the biscuits with a little extra milk and then prick each biscuit with a fork.

   Uses Cut raw biscuits on lined tray · Extra milk as needed to brush biscuit tops; amount unspecified

8. 8

   Step 8: Bake at 190°C fan-forced for about ten to twelve minutes, until lightly golden and cooked. Transfer to a cooling rack once firm enough to handle and cool before serving.

   Bake biscuits · 12 minUses Milk-brushed fork-pricked raw biscuits