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Arnott’s Scotch Finger Recipe Has Been Released, Ready To Dip In Your Fave Cuppa

Arnott’s Scotch Finger Recipe Has Been Released, Ready To Dip In Your Fave Cuppa

If there is just one good thing to come out of this whole self-isolation business, it’s the fact that Arnott’s are slowly releasing their secret biccie recipes. Last week was their creamy Monte Carlos, this time  they’ve shared Scotch Fingers.

“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,” said Arnott’s Master Baker Vanessa Horton in a statement.

“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.”

Frankly, I don’t need any more convincing than that. Although the fact that the days are getting colder and I’m pretty much devouring hot tea as a result also helps. Because Scotch Fingers and hot tea go together like chocolate and peanut butter, obviously.

Please enjoy the recipe below, inspired by Arnott’s Scotch Finger and adapted for home bakers.

Scotch Finger Biscuit

Image: Provided.

Prep time: 10 mins

Cook time: 25 mins

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Makes: 16

Ingredients

  • 170 gm salted butter, softened
  • 90 gm (2/3 cup) soft icing sugar
  • 165 gm (1 cup) plain flour
  • 10 gm (1½) tsp baking powder

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 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.
  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.

(Lead Image: Provided)

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