Pass me a cuppa because Arnott’s just released an at-home version of their iconic Scotch Finger recipe for your iso baking needs.
After the roaring success of their Monte Carlo recipe last week, Arnott’s has unveiled another delicious recipe to add to the biscuit tin, courtesy of Arnott’s Master Baker Vanessa Horton.
Seriously, drop whatever you’re doing right now because you probably have these ingredients in your kitchen and can make yourself a batch of bikkies tonight. If you’ve got the four ingredients and a little over half an hour to spare, you can whip yourself up a batch of these bad boys.
“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. 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!” Vanessa said.
Arnott’s Scotch Fingers Recipe (At Home Edition)
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.
If you want to add “SCOTCH” or another word (you could make some funny jokes in biscuit-form), Vanessa recommends imprinting the letters after step four, before the biscuits cool.
This isn’t an exact replica of the iconic bikkies, but if you’re looking for a really strong biscuit recipe to add to your repertoire, this is simple, effective and tasty.
The Scotch Finger is the second instalment in Arnott’s Big Recipe Release, which will see the iconic biscuit brand share a new recipe every week in isolation.
