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Arrowroot recipes

Arrowroot is used for thickening sauces, juices and syrups; when heated the starch turns to jelly and so thickens the liquid. Its great advantage over cornflour is that it’s completely tasteless (whereas cornflour can need cooking to get rid of its ‘raw’ taste) and it gives a clear finish when used to thicken certain soups, fruit syrups or sauces. Arrowroot biscuits are also a classic.

Chewy lemon and thyme cookies

by Hemsley + Hemsley

These dairy-free, flourless cookies are perfect for vegans and those following a gluten-free diet.

Each cookie provides 108 kcal, 3g protein, 5g carbohydrate (of which 3g sugars), 8.5g fat (of which 0.7g saturates), 0.5g fibre and 0.2g salt.

Cakes and baking

More arrowroot recipes

Perfect roast turkey

by Raymond Blanc

Cherry pie

by Benjamina Ebuehi

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Easy cherry pie

by Valentine Warner

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Lemon Swiss roll and amaretti trifle

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Flowery birthday cake

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Almond rice pudding and cherry compôte

by The Hairy Bikers

Gooseberry and elderflower custard

by Lotte Duncan

Chocolate fondant with salted caramel

by Raymond Blanc

Mary Berry's Charlotte royale

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Chewy lemon and thyme cookies

by Hemsley + Hemsley

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Vanilla cake

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Christmas berry tiramisu

by Catherine Fulvio

Black Forest cupcakes

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Pheasant pithiviers

by Raymond Blanc

Baked apples with Calvados sauce

by Raymond Blanc

Raspberry jelly with lime syrup and vanilla ice cream

by James Martin

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