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ARROWROOT BISCUITS (EGG-LESS)<br />
Ingredients<br />
⅓ cup arrowroot<br />
1 cup plain flour/all-purpose flour<br />
½ teasp baking powder<br />
90g butter<br />
¼ cup soft brown sugar<br />
2 tbsp milk (approx.)<br />
pinch of salt<br />
Method<br />
1. Sift the dry ingredients into a bowl, rub in the butter until the mixture is like fine<br />
breadcrumbs.<br />
2. Add the sugar and milk to mix to a stiff dough.<br />
3. Turn on to a floured surface and roll until very thin, prick all over with a fork and cut into<br />
approx. 5cm (2") rounds or ovals. Refrigerate dough to firm if it becomes too soft to handle.<br />
4. Place on baking paper on 5cm rack and bake in <strong>Nu</strong><strong>Wave</strong> oven for 10-15 minutes or until<br />
golden brown; turn and cook for another 5 minutes. Cool on wire racks.<br />
TIP: Make sure baking paper is long enough to be captured by both sides of the dome when<br />
put on – this will ensure the paper does not get blown onto the biscuits by the convection during<br />
cooking!<br />
These are delicious and although I make them for my grandson (bless him) who is allergic to egg),<br />
the whole family loves them!<br />
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