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Arrowroot Biscuits Recipe
|Plain flour||4 Ounce (100 Gram)|
|Arrowroot||4 Ounce (100 Gram)|
|Butter/Margarine||2 Ounce (50 Gram)|
|Caster sugar||4 Ounce (100 Gram)|
|Egg||1 , lightly beaten|
Serving size: Complete recipe
Calories 1428 Calories from Fat 464
% Daily Value*
Total Fat 53 g81.2%
Saturated Fat 31.2 g155.8%
Trans Fat 0 g
Cholesterol 333.4 mg
Sodium 105.7 mg4.4%
Total Carbohydrates 220 g73.3%
Dietary Fiber 4.2 g16.8%
Sugars 114 g
Protein 18 g36.7%
Vitamin A 33.6% Vitamin C 3.6%
Calcium 5.8% Iron 21.3%
*Based on a 2000 Calorie diet
Sift together the flour and arrowroot.
Rub in the butter or margarine until the mixture resembles fine breadcrumbs, then stir in the sugar.
Add the beaten egg and mix well to make a stiff dough.
Knead the dough lightly and roll it out on a floured board to a thickness of 3 mm/1/8 in.
Cut the dough into rounds using a 6 cm/2 1/2 in plain cutter.
Prick the rounds all over with a fork then, using a palette knife, carefully transfer them to the prepared baking trays.
Bake the arrowroot biscuits in a moderate oven (180C, 350 F, gas 4) for about 18-20 minutes, or until lightly browned.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.