Milk arrowroot biscuit from Arnotts was my children's favourite biscuit (or cookie if you speak US English) when we lived in Australia. But I haven't found it yet in the store here. That's why when I saw arrowroot flour or tepung garut/larut in Bahasa Indonesia at the supermarket, I grab it without thinking twice.
From many recipes I chose this one from the perfect pantry because it used only arrowroot flour (without wheat flour). This cookie is crunchy yet melt in your mouth. My children loves it although that it is not the same with the arnott's one ^^
2 1/2 cup arrowroot flour (1 cup = 128 gr ---320 gr, I used only 250 gr)
1 cup caster sugar (= 200 gr, I used only 75 gr)
1 tbs melted butter (I used 1/2 tbs coconut oil)
1 large size egg yolk (I used medium size)
120 ml coconut cream or thick coconut milk (I used 90 ml)
Toast the arrowroot flour in a wok (You can also microwave it for 1 - 2 minutes or roast it in the oven). Set aside and let it cool.
Sieve the flour and sugar into a big bowl. Add the oil, egg yolk, and coconut milk. Knead until the dough is pliable, not to wet yet not too dry. If it is too wet, add some more flour, if it is too dry add more coconut milk.
Roll out the dough on a lightly floured surface to a thickness of your liking, and cut into shapes you like with a cookie cutter. Make sure that the cookie is able to hold the shape. If the shape disappears, it means that the dough is too wet, add more flour and knead again.
Arrange on a greased baking tray. Bake at 350C for 10 - 15 minutes.