Arrowroot Biscuits You Have To Try

Saturday, January 11, 2025

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Arrowroot Biscuits

"These do now not spread in baking."

Ingredients :

1/four cup butter, softened
half cup white sugar
1 egg
half of teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup arrowroot flour
half teaspoon baking powder
1/four teaspoon salt

Instructions :

Prep : 50M	Cook : 18M	Ready in : 1H

Preheat oven to 350 tiers F (175 degrees C). Grease baking sheets or line with parchment paper.
Beat butter and sugar just until smooth. Beat in egg and vanilla.
Combine flour, arrowroot flour, baking powder, and salt. Add to butter aggregate and mix well. Divide dough in half of.
On a gently floured surface, roll half of the dough out 1/eight inch thick. Cut into 2 half of-inch rounds. Transfer rounds to prepared baking sheet; prick with fork. Repeat with last dough.
Bake in preheated oven until edges are golden brown, 8 to ten mins. Allow a chunk extra baking time if rolled thicker.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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