Want to see it? Here's Gerbers Arrowroot Cookie ingredient list:
ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, ULTRA LOW LINOLENIC SOYBEAN OIL AND/OR HIGH OLEIC CANOLA OIL AND/OR HIGH OLEIC SUNFLOWER OIL, CALCIUM CARBONATE, ARROWROOT FLOUR, WHEY (FROM MILK), HIGH FRUCTOSE CORN SYRUP, SALT, AMMONIUM BICARBONATE, NATURAL BUTTER FLAVOR, SODIUM BICARBONATE, VANILLA EXTRACT, FERRIC ORTHOPHOSPHATE (IRON), SODIUM ACID PYROPHOSPHATE, SOY LECITHIN, MIXED TOCOPHEROLS (FOR FRESHNESS), ALPHA TOCOPHERYL ACETATE (VITAMIN E), ZINC OXIDE, CALCIUM PHOSPHATE
I highlighted the arrowroot for you...since it's lost in a sea of all kinds of other crap. Don't believe me? Have a peek for yourself.
Now here is the home made versions recipe:
- 1/4 cup butter, softened
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup arrowroot flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Stir remaining ingredients together and add. Mix well.
Roll 1/8 inch thick on floured surface. Cut into any shape you want. Prick with fork. Grease baking sheet. Bake in 350 degree F (175 degrees C) oven until golden, about 8 to 10 minutes.
The only change I made to this recipe was a little less sugar and a little water sprinkled in since it seemed to be a very dry recipe.
And voila -
|Willing to share his Bat Biscuit|