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Dessert

Arrowroot Biscuits or Drops

A biscuit made with butter, eggs, flour, arrowroot, and pounded loaf sugar.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Why it works: Egg and biscuit are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 1,643 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Arrowroot Biscuits or Drops

4 dozen biscuits

Ingredients

Directions

Make the dough

  1. Beat the butter to a cream.

  2. Whisk the eggs to a strong froth.

  3. Add the eggs to the butter.

  4. Stir in the flour a little at a time.

  5. Beat the mixture well.

Add the arrowroot

  1. Break down all the lumps from the arrowroot.

  2. Add the arrowroot with the sugar to the other ingredients.

  3. Mix all well together.

Bake

  1. Drop the dough on a buttered tin in pieces the size of a shilling.

  2. Bake the biscuits about 1/4 hour in a slow oven.

Nutrition, whole recipe (rough)

244Calories
9 gProtein
13 gFat
23 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Biscuit1 medium (45g)166
Egg1 large egg (50g)78

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + biscuittop 27% of all pairs
    Smell alikemoderate
    Cooked together1,643 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whisked eggs trap air, giving the biscuits lift and a light structure.
Butter (in the method)
Creamed butter adds richness and a tender, short texture.
Flour (in the method)
Flour provides the structure that holds the biscuits together as they set.
Arrowroot (in the method)
Arrowroot starch gives a delicate, crisp-short texture.
Sugar (in the method)
Sugar adds sweetness and helps the biscuits brown in the oven.

The step that matters

Break down all the lumps from the arrowroot. Arrowroot starch clumps easily and lumps do not dissolve during mixing or baking. Breaking them up first gives an even batter and a smooth, uniform crumb.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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