We promised and we’re delivering? Arnott’s believes there is no better time than now to share, connect and #BakeTogether. Week one we unveiled our home inspired recipe to our beloved Monte Carlo biscuit and now, it’s time for us to reveal another favourite as part of our Big Recipe Release. Without further ado, we are excited to share with you the second recipe from our closely-guarded vault, the Arnott’s Scotch Finger (home-edition).
Get your aprons and measuring cups ready because There is No Substitute for this easy recipe. Don’t forget to share your recreations with us by tagging @ArnottsAustralia and #BakeTogether. Happy Baking?
Prep time: 10 mins
Cook time: 25 mins
Makes: 16 biscuits
170g salted butter, softened
⅔ cup (90g) soft icing sugar
1 cup (165g) plain flour
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 5cm crossways x 7.5cm lengthways into rectangular pieces. 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.
Note: If you would like to imprint SCOTCH or your NAME into the biscuit, this should be done before the biscuit cools.
Trim edges, if desired, before serving.
Check out other recipes from Arnott’s Big Recipe Release here.
Want to skip the baking? Buy Arnott’s Scotch Finger here.