Milk Arrowroot

September 10, 2010 at 13:52 | Posted in biscuits | Leave a comment
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The Milk Arrowroot biscuit has a long history. It was first introduced in 1888, and in those days arrowroot was seen as an easy to digest food suitable for invalids and babies. As such, these were one of Arnott’s flagship lines, and the health-giving properties of these biscuits was marketed strongly. Indeed, until fairly recent times that the practise of mashing these biscuits up in milk and feeding them to babies as a weaning food was prevalent – perhaps this explains why Aussies love their Arnott’s so much.

We now know, of course, that arrowroot is not very good for you at all, consisting as it does of almost pure refined carbohydrate. In any case, arrowroot flour is not the major ingredient in these biscuits; neither do they contain much milk. For the most part this is just a conventional plain biscuit made with wheat flour and vegetable oil.

So what’s it like to eat? The biscuits are an attractive oval shape, and the first thing you realise when you pick one up is how light they are. They have a reasonable thickness to them, but this is achieved with a light, open bake. When you bite into one they are quite ‘airy’; they have a good ‘snap’ crispness as they break and they withstand dunking quite well.

It’s a very plain biscuit, to be sure, but not a bad one. They are not overly sweet, and surprisingly moreish. Quite acceptable as an everyday snack with a cup of tea. Lets say five out of ten.

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