Bakers, rejoice! Arnott’s have just released a recipe inspired by their classic Scotch Finger biscuits.  

For the first time ever, Aussie kitchens will be able to make an iconic biscuit at home and fill their kitchens with the aroma of buttery shortbread. 

And the best news is you only need four ingredients! 

Scotch finger

How to make Arnott’s Scotch Finger biscuits

All you need are plain flour, baking powder, salted butter and icing sugar. Here’s the full recipe. 

Prep time: 10 mins

Cook time: 25 mins

Makes: 16

INGREDIENTS

170 gm salted butter, softened 

90 gm (2/3 cup) soft icing sugar

165 gm (1 cup) plain flour

10 gm (1 1/2) tsp baking powder 

METHOD

Step 1

Preheat 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 the pan.

Step 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.

Step 3

Press mixture into slice pan and smooth over with a pallet knife. Bake for 25 minutes.

Step 4

Remove from oven and using a small sharp knife, immediately slice 5cm crossways x 7.5cm lengthways into rectangular pieces. Then run the knife gently ½ 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.

Note: If you would like to imprint SCOTCH or your NAME into the biscuit, this should be done before the biscuit cools.

Step 5

Trim edges, if desired, before serving.

 We know what we’re baking this weekend. 

 

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