Ok, so I couldn't wait to start cooking. I have baked some Milk Arrowroot biscuits. They still need some work. it was hard to adjust the wet ingredients suitably for this recipe to get the dough just right for rolling & cutting. Hence the imperfect little flower shaped biscuits displayed on the tray. I directly swapped the icing sugar for Dextrose and added more milk & more oil. next time I will add a bit more again to try smooth out my dough. It s hard to get that crumbly pastry that isn't too crumbly!
Lorenzo seems to like them enough - which is good because they are made mainly for him. Now I just need an adult to tell me what they really think - Trent! (although I can't imagine Trent is a huge fan of the real version of these biscuits...)
Original recipe by Julia @ Mélanger - edited by Darnae.
* Ingredients *
1 cup plain flour
1/2 cup arrowroot flour
1/2 cup dextrose
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/3 cup canola oil
45g full cream milk - but I think I added about the same amount again as I tried to get the dough to the right consistency. I May try thickened cream next time.
* Directions *
Preheat the oven to 180C/350F. Place the flours, icing sugar, baking soda and cream of tartar in a bowl. Mix until thoroughly combined. With a whisk, slowly add in the cream, working the flour slightly. Finally, add the oil to bring the mixture together. The dough should be slightly crumbly (like shortcrust pastry), but when pinched together, hold its shape. Transfer the dough to a lightly floured bench top and roll out to 1/3 cm (1/8 inch). Using a cookie cutter of your choice, cut out shapes from your dough and transfer to a lined baking sheet. You do not have to leave space between biscuits as the dough should not spread during baking. Bake the biscuits for around 8 minutes or until they begin to slightly turn in colour.
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