Arrowroot Biscuits(Homemade) | Marie Biscuits ~ Step by Step Pics

Have you ever wondered what are the ingredients of one of the so called healthiest biscuits available in India? Yes, am talking about the arrowroot biscuits or the digestive marie biscuits. I don't now how many of you have ever checked the ingredient list and you will be surprised to know that there is no pinch of arrowroot flour used in these biscuits and is just made with refined flour just like any other market available branded biscuits. Please don't get into the impression that those are healthy by any chance.

But here I bring you to a healthy biscuits cooked with arrowroot flour and wheat flour. Its an eggless biscuits and they turned out really crisp and were very addictive. I get arrowroot flour from my SIL's place in Palakkad, she procures it from one of the homes that make arrowroot flour at home. Every year I get a pack and finish off making halwa or porridge using arrowroot flour. But recently I started baking these biscuits and I was so happy with the outcome that its becoming an addiction to munch these with a cup of tea. Its mildly sweet, crisp and crunchy. Am a person who hardly loves any biscuits and generally cookies are for the kids who enjoy them the most. However, in this case I had most of these cookies than my kids which was a pleasant surprise to me too. So don't miss to give these a try if you get good arrowroot flour in hand  and do lemme know how these turned out too.

Check this link for more cookies recipes in this space.

Preparation time ~ 10 minutes

Baking time ~ < 20 mins

Author ~ Julie

Makes ~ 25-28 cookies
Ingredients

wheat flour 1 cup

arrowroot powder / koova podi  1/2 cup

baking powder 1/2 tsp

salt 1/4 tsp

light brown powdered sugar 1/3 cup 

butter softened 1/4cup or 50 gm

vanilla essence 1 tsp

milk 1/3 cup

                                                                   

                                                        

Method

• Sift the flours twice with baking powder and salt, keep aside.
• Cream the softened butter with powdered brown sugar. Beat until creamy.
• Add in  the vanilla essence, mix well. Now add this softened butter mix to the dry ingredients and rub well in the dough such that it resembles bread crumbs.
• Add in milk little by little to form a smooth dough. Refrigerate this dough for 30 -45 mins.

• Remove from refrigerator and roll out the dough by lightly dusting the surface and rolling pin if needed.
• Pre heat oven to 180 degrees C or 350 degrees F. Line a tray with parchment paper and keep aside. 
• Cut out small round circle of 2' diameter and 1/4 th inch thickness using a bottle lid or cookie cutter. Then poke holes on the surface using a tooth pick or fork. I used fork here.
• Transfer the made cookies on a baking tray lined with parchment paper. Remember to evenly cut out cookies of smae diameter and thickness else the thin cookies will brown faster or if its more thicker takes more time to bake.

                                              

• Bake in pre heated oven for 15-17 mins. The cookies are soft while taking out, it turns crisp on cooling. I gave both top and bottom rods on mode and gave last 1 minute on top rod mode alone for a better color. You can alter the modes as per your oven temperatures and specifications.
• Cool, on wire rack completely so that it turns crisp. Store in air tight containers.

NOTES

* I had light brown granulated sugar which I powdered in a blender and used. You can use regular white sugar as well.

* You can replace butter for same amount of oil too but butter definitely adds to the flavor of these cookie.

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