Zutaten für Arrowroot Biscuits
- 1/2 cup (113g) butter
- 1/2 cup (100g) white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (240g) arrowroot flour
- 2 cups (240g) arrowroot flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
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Zubereitung von Arrowroot Biscuits
- Preheat your oven to 350°F (175°C).
- Cream together 1/2 cup (113g) softened butter or margarine and 1/2 cup (100g) granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 2 cups (240g) arrowroot flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 cup (60ml) milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Lightly flour a clean surface with arrowroot flour. Roll out the dough to 1/8 inch thickness.
- Use a 2 1/2 inch cookie cutter or knife to cut out biscuits.
- Place biscuits onto a greased baking sheet.
- Prick each biscuit with a fork.
- Bake for 8-10 minutes, or until golden brown. If you rolled your biscuits thicker, add 2-3 minutes to the baking time.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
22g
Fat
8g
Carbs
2g
