Chocolate Arrowroot Cookies No Gluten No Sugar Food

CHOCOLATE ARROWROOT COOKIES (NO GLUTEN, NO SUGAR)

Steps:

• Melt the butter and honey in a medium saucepan.
• Remove from heat and stir in remaining ingredients.
• Allow to stand. If after 5-10 minutes the dough is not firm, add a bit more arrowroot.
• Roll into small balls and bake at 350°F/170°C for 10-15 minutes.

ARROWROOT COOKIES

Steps:

• 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 it 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.
• Bake the biscuits about 15 minutes in a slow oven.
• Time: 15 minutes.
• Sufficient to make from 3 to 4 dozen biscuits.
• Seasonable at any time.

ARROWROOT BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
• Beat butter and sugar just until smooth. Beat in egg and vanilla.
• Combine flour, arrowroot flour, baking powder, and salt. Add to butter mixture and mix well. Divide dough in half.
• On a lightly floured surface, roll half the dough out 1/8 inch thick. Cut into 2 1/2-inch rounds. Transfer rounds to prepared baking sheet; prick with fork. Repeat with remaining dough.
• Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Allow a bit more baking time if rolled thicker.

RICH ARROWROOT COOKIES

Steps:

• Cream butter or margarine and sugar. Beat in egg and vanilla.
• Stir remaining ingredients together and add. Mix well.
• Roll 1/8 inch thick on floured surface. Cut into 2 1/2 inch rounds.
• Prick with fork. Grease baking sheet. Bake in 350°F (175°C) oven until golden, about 8 to 10 minutes.
• Allow a bit more baking time if rolled thicker.