Arrowroot Biscuits

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Preparation info

  • Makes

    24

    • Difficulty

      Medium

Appears in

How to Cook The Victorian Way with Mrs Crocombe

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

  • About

Arrowroot is a starch derived from various South American plants; it became very popular in the Victorian era both as a health food and as a thickening agent. Its great advantage is that it does not make sauces cloudy when used as a thickener, and it was often recommended in place of cornflour (corn starch) or beurre manié (cold butter and flour mixed together). This was probably deemed a healthy recipe in the 19th century, although the nutritional value of arrowroot has since been shown to be low. But it does give the biscuits a lovely flavour and texture.

Ingredients

    Method