ARROWROOT BISCUITS

MILK ARROWROOT BISCUITS

From a young age my brothers and I always loved  Arnott’s Milk Arrowroot  Biscuits. In fact Arnott’s have been making their milk arrowroot biscuits for over 100 years. We loved to dunk them in our glass of milk and sometimes we would warm our milk and break up our biscuits into a bowl and pour the milk over them. It was like the best  and most delicious treat ever!

Nowadays I couldn’t eat them even if I wanted to. So I had tried re creating these unsuccessfully during covid a couple of years ago.  Recently I was feeling nostalgic and decided to rework my failed attempt at these and well all I can say is WOW!! Every time I eat them those beautiful memories flood back and I feel I’m reliving my childhood. 

I remade them a few times over the last few weeks, shared them around and the response was amazing. They were loved by all and what was even better is that they are free of gluten, dairy and grains! So I though it’s about time I shared this recipe with you. I hope you love it as much as we do.  

ARROWROOT BISCUITS

INGREDIENTS

1½ cups Blanched Almond Flour
¼ cup  Raw Caster Sugar 
2 cups Arrowroot Starch plus extra
1 teaspoon Sea Salt
1 teaspoon Baking Powder
¼ cup Olive Oil
½ cup Sweet Condensed Coconut Milk ( I used PANDAROO Brand)
1 Egg

 

ARROWROOT BISCUITS – METHOD

Preheat oven to 180°C  (160° C Fan Forced).

Into a large bowl  sift almond flour, sugar, arrowroot, salt and baking powder.

Make a well in centre and add olive oil, coconut milk and egg. 

Stir until mixture comes together and forms a dough. I prefer to do this with my hand! You can also do it in a stand mixer.

Divide dough into 3 or 4 portions. Put a portion of dough onto a arrowroot floured surface and roll thinly, about 2mm thickness. At this stage I use a pastry docker (a roller with spikes, but you can use a floured fork) to prick the dough.

Then cut out the shapes. I have made these round, square and oval shape.

Bake in oven for15-20 minutes. The biscuits should be pale gold on top with a golden base. Set aside to cool on tray for 5 minutes then  transfer onto a wire cooling rack. Continue with remaining biscuits.

 

When cold, store biscuits in an airtight container.

 

NOTE: * Re roll scraps of dough until it is all used up.
              * This dough can be made in a  stand mixer also.

 

Makes between 40 -60 biscuits approximately depending on size of cutter

 

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