Arrowroot Cookie Batter is a Non-Newtonian Fluid

[radiantfracture]

This makes sense, of course, when you consider that arrowroot is just a starch, like cornstarch, but I had not considered that. This property makes the batter difficult to cut and to transport from surface to tray. It is, however, soothing to watch the cut batter flow together again. Repairs are rapid and flawless. All sins are forgiven.

Notes

• I averaged several online recipes and then cut the amounts to 1/3 to match the amount of arrowroot I had, so my proportions may be a bit off. [ETA: 1 c arrowroot flour; 1/3 c maple syrup; 1/3 c almond/coconut milk; 1 tsp melted butter; 1/3 egg yolk]
• My end result is a bit chewy in the middle and therefore not quite arrowroot-biscuit-like.
• The edges are fairly close to proper crunchiness.
• The top of each cookie is a bit powdery.
• I suspect I could have had these in the oven for longer, possibly at a lower temperature. [ETA: I started with 10 min at 325 F.]
• Visually the cookies resemble very flat meringues more than anything.

When I reported the batter properties, a friend suggested that I fill the cookies with fruit to make Fig Non-Newtons. I might have to do that just to say I've done that.

{rf}