For the next instalment of my ‘packaged’ versus ‘homemade’ theme, I set myself the assignment of making homemade milk arrowroot biscuits (cookies).

To kick start this task, I investigated the ingredients listed on the package of commercially produced arrowroot biscuits.  Oh, and to ensure I covered my bases, I cross referenced a number of different brands including those produced in Australia, New Zealand, Canada and the UK.

It did not take long to quickly gauge the common ingredients, notwithstanding with a few interesting regional differences.  Wheat flour, arrowroot flour, sugar, vegetable oil, salt, and raising agents.  Some brands also included a corn syrup/glucose (which I trialed, but omitted).  And the main version here in Australia also includes condensed milk (hence milk arrowroot).

I tried to ignore the ingredients that seemed to be included to extend shelf life, and after six milk arrowroot biscuit trials (where I included and excluded a range of ingredients), it was version #3 that proved the winner.  Well, actually my pint sized taste tester confirmed it for me actually.  When version #3 was stacked up against ‘the real thing’, the pre-packaged number was ignored and the homemade version devoured within minutes, accompanied by a big smile.  That was enough for me!

Even though these biscuits are not an exact replicator of the biscuit you will find in store, it still imparts a characteristic softness from the arrowroot flour, is only slightly sweet from the small dose of sugar, has a slight crunch but still melts in your mouth like a good arrowroot should.

I will continue to test this recipe beyond this month’s theme (I have a few more ideas), but for now, my main accomplishment for this recipe has been completed.  I have been able to produce a wholesome, homemade biscuit to compare against pre-packaged.

Interested in the cost comparison?  See below the recipe.

{ Homemade milk arrowroot biscuit } Original recipe by Julia @ Mélanger

* Ingredients *
150g plain flour
60g arrowroot flour (I used tapioca as I could not find arrowroot in stores)
65g icing sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
55g canola oil
30g  thickened cream (I used cream to add a further richness to the dough, but feel free to substitute whole milk instead)

* 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.

Makes approximately 50 biscuits (about 7g / ¼ oz each)

A bit of a disclaimer — these are the results from my experiment only. Costs will obviously differ depending on your local grocery prices and the brands you select.  Time will depend on how quickly you work in the kitchen!