Uraro (Arrowroot) Cookie Recipe and Gluten Free!
These Uraro (Arrowroot) Cookies are made with 100% arrowroot flour, which makes them gluten free. Using a cookie press you can make these cookies in under 30 minutes!
Servings: 36 Cookies
Equipment
- Cookie Press
Ingredients
- 1 ¼ Cup Arrowroot Flour
- ¼ Cup Powdered or Super Fine Caster Sugar
- 1 Duck Egg or 1 Regular Egg + an Egg Yolk
- ¼ Cup Melted Butter
- ½ Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
- 1 Tablespoon Milk
Instructions
- Pre-Heat Oven to 300F and place a cookie sheet in the refrigerator.
- In a bowl mix together the arrowroot flour, sugar and salt. Then in a separate small bowl mix together the cooled melted butter, eggs and vanilla essence. Add the wet ingredients to the dry ingredients and mix well.
- If the dough feels a little tight and hard to mix add in 1 teaspoon of milk at a time, mixing in between each addition. You don’t want to go to far. As I said earlier aim for soft mash potato consistency.
- Following the instructions from your cookie press manufacturer pick your design and fill the press with your dough.
- From lessons learned I find it best to press the cookies on an unlined cookie sheet that has just been pulled from the fridge. The dough sticks to the sheet better.
- Bake for 15 minutes at 300F. These are quite delicate cookies, so I like to keep the temperature low. I don’t like any color on them, but that is my personal preference. However if you do like them more golden, add additional cooking time at 2 minute intervals.
- Once they are out of the oven, they actually slide off the cookie sheet easily. Leave them to cool on the sheet for 10 minutes and then transfer to a wire rack.
- Once they are cool you can store them in a cookie jar or tin for up to a week.