
DIY Arrowroot Biscuits Cane Sugar Free Dairy Free Gluten Free Vegetarian There’s some things in life that can only be solved by having a cup of tea and a biscuit. That soothing moment when you can forget about whatever has just happened or is about to happen, and just… relax. So with this simple recipe it’s just perfect for little hands to help with, we hope that you enjoy making these biscuits just as much as we know you’re going to love eating them. They’re pretty delish dunked in your tea or even a glass of Coco Quench! Ingredients 3 cups arrowroot flour 1/2 cup Pureharvest Organic Rice Syrup 1 egg yolk 1/2 cup coconut cream 1 tbsp coconut oil melted Instructions Preheat oven to 175°C. Using a whisk, mix the coconut cream and Rice Malt Syrup together. Add the coconut oil and the egg yolk and continue to mix until well combined. Slowly sift the arrowroot flour into the wet mixture. Using your hands, gently knead the dough until it comes together. If the dough is a little wet, you can always add a little more flour. Roll the dough out on to a lightly floured bench until it is about 1cm thick, and then cut out biscuits using a round cookie cutter or a lightly floured glass. Bake in the oven for 10 mins, or until lightly golden, then allow to cool on a wire rack. Share this recipe Print recipe

DIY Arrowroot Biscuits

There’s some things in life that can only be solved by having a cup of tea and a biscuit. That soothing moment when you can forget about whatever has just happened or is about to happen, and just… relax.

So with this simple recipe it’s just perfect for little hands to help with, we hope that you enjoy making these biscuits just as much as we know you’re going to love eating them. They’re pretty delish dunked in your tea or even a glass of Coco Quench!

Ingredients

3 cups arrowroot flour
1/2 cup Pureharvest Organic Rice Syrup
1 egg yolk
1/2 cup coconut cream
1 tbsp coconut oil melted

Instructions

Preheat oven to 175°C.
Using a whisk, mix the coconut cream and Rice Malt Syrup together. Add the coconut oil and the egg yolk and continue to mix until well combined.
Slowly sift the arrowroot flour into the wet mixture. Using your hands, gently knead the dough until it comes together. If the dough is a little wet, you can always add a little more flour.
Roll the dough out on to a lightly floured bench until it is about 1cm thick, and then cut out biscuits using a round cookie cutter or a lightly floured glass.
Bake in the oven for 10 mins, or until lightly golden, then allow to cool on a wire rack.

Share this recipe