Arrowroot Bars3 Reviews
“A soft cookie, great for lunches.” - by Martha
Original recipe yields 2 dozen
- Preheat oven to 350 degrees F (180 degrees C). Thoroughly butter the bottom and sides of a 13 x 9 inch baking pan.
- In a large mixing bowl, cream together the butter and sugar. Beat in the almond extract. Gradually mix in the arrowroot flour.
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the batter. Pour the batter into the baking pan and smooth the surface with a rubber spatula. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Dust with confectioner's sugar.
Amount Per Serving (12 total)
- 253 cal
- 15.4 g
- 27.3 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"This is a great Recipie and It is really Fast!..." See more"
"We call these "jelly bean bars" because the soft, chewy centers of these bars remind us of jelly beans. Although unusual, my autistic son is crazy about them, and even hubby likes them. Arrowroo..." See moret flour is hypoallergenic, has been used for infant formula, and in America it is commonly used as a thickener for gravy or pie filling. The batter did not want to mix with the whipped egg whites, so I did have to use a beater to combine the two. Perhaps they would have been fluffier and less chewy if I had not beat them. The gelatinous texture of the bar reminds me of a Filipino dessert made with a special rice, and cooked wrapped in banana leaves. It would be delicious with coconut added to the recipe. Cutting the bars with a knife is difficult, so I recommend using kitchen scissors. I put chocolate sprinkles on the top before baking, and took photos so that you could see what these look like."
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