Arnott’s reveal Scotch Finger biscuit secret recipe, and you need just 4-ingredients!
Bring. It. On.
Arnott’s have revealed their secret recipe for the much loved buttery Scotch Finger biscuit.
The recipe reveal is latest in the 'BIG recipe release', were recently treated to the iconic Monte Carlo recipe. In the coming weeks, Arnott’s will be releasing recipes to some of their most famous products.
Arnott’s Master Baker Vanessa Horton says: “With only four ingredients, this recipe of a Scotch Finger is an easy way to get that classic shortbread biscuit using items that most people have in their pantries. It’s a delicious biscuit recipe that will fill your kitchen with the smell of home cooked goodness! What better way to connect with your family or housemates than with a Scotch Finger!”
Just 4-ingredients needed to make the iconic Scotch Finger biscuit. Image: Arnott's.
Scotch Finger Biscuit
(inspired by Arnott’s Scotch Finger and adapted for home bakers)
Prep time: 10 mins Cook time: 25 mins Makes: 16
Ingredients
- 170gm salted butter softened
- 90gm (2/3 cup) soft icing sugar
- 165gm (1 cup) plain flour
- 10gm (1 1/2tsp) baking powder
Smooth and buttery read for the oven. Image: Arnott's.
Method
1. Pre heat oven to 160°C. Grease a 30cm x 20cm rectangular slice pan and line base and sides with baking paper, extending paper 2cm above edge of pan.
2. Using an electric mixer, beat the butter and icing sugar for 2 mins or until pale and creamy. Sift the flour and baking powder over the butter mixture and mix on low speed or with your hands until combined.
3. Press mixture into slice pan and smooth over with a pallet knife. Bake for 25 minutes.
4. Remove from oven and using a small sharp knife immediately slice into rectangular pieces 5cm crossways x 7.5cm lengthways. Then run the knife gently 1⁄2 way into the shortbread pieces, not touching the bottom, to make the finger indent. Let the biscuit cool in the pan for 10-15 min before moving to a cooling rack.
5. Trim edges, if desired, before serving.
Note: If you would like to imprint SCOTCH or your NAME into the biscuit, this should be done at step 4, before the biscuit cools.
Michelle Connolly has worked as a photo director, social media manager and photo editor at some of Australia's biggest media companies, including New Idea. She is now editor of Practical Parenting and loving mum-of-two.
