Arrowroot Biscuits
"This is a gluten free recipe that I tweaked a bit."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
18
ingredients
- 1⁄4 cup butter, softened
- 1⁄2 cup white sugar
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 1 cup gluten-free flour
- 1⁄2 cup arrowroot
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
directions
- Cream butter or margarine and sugar.
- Beat in egg and vanilla.
- Stir remaining ingredients together and add. Mix well.
- Roll 1/8 inch thick on floured surface.
- Cut into 2 1/2 inch rounds.
- Prick with fork.
- Grease baking sheet.
- Bake in 350 degree F (175 degrees C) oven until golden, about 8 to 10 minutes.
- Allow a bit more baking time if rolled thicker.
Questions & Replies
-
My husband is a recent coeliac and this is our first Christmas gluten free. The 90 year old family rumball recipe is based on crushed Arnotts milk arrowroot biscuits - how similar are these biscuits to the Arnotts ones? -
I tried making these. Thickness (1/8 in) was too thin! My biscuits were more like sugar cookies. The kids still loved them, but it wasn’t what I wanted. What did I do wrong? Is the butter to be melted, room temp, or cold? Should the thickness be 2-3 inches thick instead of 1/8 in? Less handling of the dough?
Reviews
-
Great biscuit. Easy to make will make again,family loved them
RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>
