Arrowroot Biscuits

These biscuits are crisp and light and keep really well.  Great with a coffee or cup of tea.  The flavour is so mild you can give them to your wheat eating friends and they will never know.  This is for a small batch of about two trays.  They are also FAILSAFE.

Cream together:

(By cream together I just mean beat well, I just use a hand whisk for this)

1/2 cup caster or white sugar

1 tsp vanilla

1/3 cup mild oil of choice (I use sunflower oil)

1 egg

 

Then sift together and add:

1/2 cup arrowroot/tapioco starch

1/4 cup potato starch

1/4 cup quinoa flour

1/4 tsp salt

1/2 tsp cream of tarter

1/4 tsp bicarb

 

Stir well until mixture is well combined.  It is not as stiff as a “normal” biscuit mix.  Drop well-spaced teaspoons of mix onto tray lined with baking paper.  The mix will spread a bit right away.  You can sprinkle a topping on if you like – choc cips, currents, chopped nuts etc.

Bake at about 170 deg cel (moderate oven) until lightly golden brown – usually only about 10 mins max.

Remove from tray onto cooling rack – they are soft when first out of the oven but then quickly firm up into a love crisp texture.