An old arrowroot biscuit recipe.
I wonder if you could sub in rice flour?
I'll just post it here until I get a chance to try it, then I'll post it in the recipe section if it's worth it. Check the date: 1738... that' so cool.
http://etext.library.adelaide.edu.au...chapter35.html
Quote:
ARROWROOT BISCUITS OR DROPS.
1738. INGREDIENTS.—1/2 lb. of butter, 6 eggs, 1/2 lb. of flour, 6 oz. of arrowroot, 1/2 lb. of pounded loaf sugar.
Mode.—Beat the butter to a cream; whisk the eggs to a strong froth, add them to the butter, stir in the flour a little at a time, and beat the mixture well. Break down all the lumps from the arrowroot, and add that with the sugar to the other ingredients. Mix all well together, drop the dough on a buttered tin, in pieces the size of a shilling, and bake the biscuits about 1/4 hour in a slow oven.
Time.—1/4 hour.
Average cost, 2s. 6d.
Sufficient to make from 3 to 4 dozen biscuits.
Seasonable at any time.
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