Home › Biscuits › Arrowroot Biscuits

Arrowroot Biscuits

2 cups arrowroot 1 cup Five Roses flour ⅔ cup butter Milk to stiffen.

Sift the arrowroot and flour. Rub the butter into the flour and stir in gradually sufficient milk to make a stiff dough. Roll out into a thick sheet, beat with a rolling pin, fold and roll out, and beat again, repeating this process 5 minutes. Roll the last time about an inch thick. Cut with round cutter. Brush with egg, and bake in a moderate oven.