Hello!

  • 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.

scotch-finger-recipe

“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

Method

  1. 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.
  2. 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.
  3. Press mixture into slice pan and smooth the top. Bake for 25 minutes.
  4. 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.
  5. Trim edges, if desired, before serving.

  • I’ll keep buying these, but it’s good to know I can make them at home too.

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  • Loving the four ingredients,too easy!

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  • Loving the four ingredients,too easy! Thanks!

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  • Great shortbread recipe

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  • Fond memories of trying to snap Scotch Fingers in half without breaking into pieces. Fantastic dunked in cold or warm milk. Who knew, there were just 4 ingredients. Next on my baking list.

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  • Great recipe

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  • Yep adding items to shopping list to make these

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  • I will have to try these I love Scotch Finger biscuits

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  • I’m sure that they will taste great

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  • Only 4 ingredients!!

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  • Yum thanks for sharing. Similar principals to ‘melting moments’ with the icing sugar
    So easy with inlay 4 ingredients

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  • I can’t believe they only use four ingredients!
    I’m betting if I try and make these it still won’t be as good as the original.

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  • Yummy!

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  • Divine!!! A must keep recipe for sure…these have always been a staple in our home.

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  • An absolute favourite in our home. I can’t believe we have the recipe now!!

    Reply

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