DISH RESEARCH · Dish
Arrowroot Biscuits
Light Australian milk biscuits made with wheat flour, tapioca flour, butter, egg and milk.
About Arrowroot Biscuits
Arrowroot Biscuits are simple Australian sweet biscuits closely associated with the long-running Milk Arrowroot style. This profile follows a documented Australian home recipe derived from an early-1930s self-raising-flour recipe book, using the locally familiar arrowroot label for tapioca flour.
Butter, milk and egg give the biscuits a gentle dairy richness, while caster sugar provides a clean, restrained sweetness. Tapioca flour lightens the wheat dough and helps create the dry, delicate snap expected of the style.
The biscuits are thin, pale-golden ovals with small fork-pricked holes and a smooth milk-brushed surface. They are light and crunchy rather than crumbly, making them well suited to eating plain or dunking in a hot drink.
Allergens in this recipe
Contains: Wheat (gluten), Milk, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Arrowroot Biscuits
Australian Milk Arrowroot Biscuits.
- Self-raising wheat flourBiscuit structure and lift
- Arrowroot (tapioca flour)Light, crisp biscuit texture
- ButterRichness and tender texture
- Caster sugarClean sweetness
- EggDough binding and richness
- MilkDough hydration and surface brushing
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Self-raising wheat flour: . The selected source specifies self-raising flour; its exact raising-agent formula remains unresolved
- Arrowroot (tapioca flour): . The Australian recipe explicitly labels its arrowroot ingredient as tapioca flour, so this profile maps that named product to the verified tapioca-flour route
- Butter:
- Caster sugar:
- Egg:
- Milk:
Origins & food traditions
Cooking with Nana Ling supplies the complete Australian home recipe selected here, traces its basis to an early-1930s Headlight self-raising-flour recipe book and identifies the oval biscuit as a homemade version of the classic Milk Arrowroot. Arnott's independently confirms Milk Arrowroot as an Australian light, crunchy sweet biscuit made since 1888.
Countries
- Australia
- Saint Vincent and the GrenadinesCatalogue link pending review
Cuisines & regions
- Australian Cuisine
- Vincentian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.