|Plain flour||4 Ounce (100 Gram)|
|Arrowroot||4 Ounce (100 Gram)|
|Butter/Margarine||2 Ounce (50 Gram)|
|Caster sugar||4 Ounce (100 Gram)|
|Egg||1 , lightly beaten|
Lightly grease two baking trays.
Sift together the flour and arrowroot.
Rub in the butter or margarine until the mixture resembles fine breadcrumbs, then stir in the sugar.
Add the beaten egg and mix well to make a stiff dough.
Knead the dough lightly and roll it out on a floured board to a thickness of 3 mm/1/8 in.
Cut the dough into rounds using a 6 cm/2 1/2 in plain cutter.
Prick the rounds all over with a fork then, using a palette knife, carefully transfer them to the prepared baking trays.
Bake the arrowroot biscuits in a moderate oven (180C, 350 F, gas 4) for about 18-20 minutes, or until lightly browned.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.