The next installment of Arnott’s big recipe reveal is the mighty but humble Scotch Finger Biscuit.
After the oh-so-delicious reveal of Arnott’s famous Monte Carlo biscuit, we’ve been lucky enough to take a peek at another classic: Arnott’s Scotch Finger biscuit. Whether you choose to dunk this one in a cup of tea or eat it straight out of the oven, we won’t judge. Ready to get cooking?
Psst… just a quick note to let you know that this recipe has been modified for home cooks. This means your batch might not turn out exactly like the packet version. But, it’ll still tasty bloody delicious. Enjoy!
Arnott’s Scotch Finger Biscuit Recipe
Prep time: 10 mins
Cook time: 25 mins
- 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
- 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.
- 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.
- Press mixture into slice pan and smooth over with a pallet knife. Bake for 25 minutes.
- 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.
- 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.