Preheat oven to 180c. Line 2 baking trays with baking paper.
Place sugar into bowl and mix on speed 9 for 15 seconds until icing sugar consistency.
Add remaining dry ingredients, then mix on speed 6 for 6 seconds until combined.
Add cream and mix on speed 6 for 5 seconds.
Push all ingredients down from sides of bowl with spatula. Mix on speed 4, then slowly pour in vegetable oil through MC hole. Mix for a further 3 seconds until combined.
The dough should now be crumbly (like shortcrust pastry) but when pinched together, hold its shape..
Transfer the dough to a light floured bench top or dough mat and roll out to approximately 1/3 cm thick. Using the lightly floured MC (or your cookie cutter of choice), cut out shapes from your dough and transfer onto baking tray.
Bake for 8-10 minutes or until they slightly turn in colour.
Makes approximiately 33 biscuits if using MC as a cutter.
* The arrowroot biscuit is almost a rite of passage into finger foods for all babies and a staple snack of any toddler. You will love being able to bake this recipe and be assured of knowing exactly what has gone into it and control how much sugar you feed to them.