- Makes 16
- 45 minutes
- Difficulty Easy
- 4 Ingredients
There’s nothing better than a warm, shortbread biscuit straight out the oven. But if you don’t feel like baking, I always keep a packet of Arnott’s Scotch Finger cookies just in case.
But now, Arnott’s have released the top-secret Scotch Finger biscuit so we can enjoy them freshly baked. Yum!
The recipe is apparently not identical to the one used for mass production, but it has been slightly tweaked for the home cook.
After recently sharing the recipe for Monte Carlo biscuits, there was such a massive demand for the Arnott’s Scotch Finger recipe, that the biscuit maker decided to give their fans what they want.
The Scotch finger recipe was created by Arnott’s master baker Vanessa Horton and only contains 4 simple ingredients.
The treats take less than 45 minutes to whip up from start to finish so you can be dunking a yummy finger of shortbread into your tea in less than an hour.
“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,” Ms Horton said.
Arnott’s will continue to reveal a new recipe each week. I wonder what’s next?
Ingredients (makes 16 Fingers)
- 70g salted butter, softened
- 90g (2/3 cup) soft icing sugar
- 165g (1 cup) plain flour
- 10g (1½) tsp baking powder
- Preheat oven to 160°C. Grease a 30x20cm rectangular slice pan and line base and sides with baking paper, extending paper 2cm above edge of pan.
- Using an electric mixer, beat the butter and icing sugar for 2 minutes 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.
- Press mixture into slice pan and smooth the top. Bake for 25 minutes.
- Remove from oven and, using a small sharp knife, immediately slice into rectangular pieces 5x7.5cm. Then run the knife gently halfway into the shortbread pieces, not touching the bottom, to make the finger indent. Let the biscuit cool in the pan for 10-15 minutes before removing and placing on a cooling rack.
- Trim edges, if desired, before serving.
Recipe Arnott’s Secret Scotch Finger Recipe
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