Arnott’s released their Monte Carlo Recipe last week and now they’re dropping their SCOTCH FINGER RECIPE.
This looks like it’s going to be a series for them so stay tuned for more releases to come!
The classic shortbread bikkie takes me back to being a kid and dunking them in my mum’s coffee to make them all soft.
The recipe is only 4 ingredients and doable within an hour to HOP TO!
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Behold! Our Scotch Finger biscuit recipe has been adapted and released for you to make at home! Get ready to snap, dunk and share one of Australia’s favourite tea-time treats. Recipe link in our bio! Join us as we #BakeTogether and don’t forget to share your creations with us by tagging @arnottsbiscuits. #thereisnosubstitute
DIY Arnott’s Scotch Fingers Recipe
- 170 grams salted butter, softened
- 90 grams (2/3 cup) icing sugar
- 165 grams (1 cup) plain flour
- 10 grams (1½) tsp baking powder
- Preheat the oven to 160°C. Grease a rectangular slice pan and line base and sides with baking paper with the paper extending over the edge by at least 2cm.
- Beat the butter and icing sugar for 2 minutes with an electric mixer until pale and creamy. Sift in flour and baking powder into the butter mixture and mix on low speed.
- Using your hands, press mixture into the pan and smooth over with a knife or spatula (or your fingers!) Bake for 25 minutes!
- Remove from the oven and using a small sharp knife immediately slice into rectangular pieces for the classic scotch finger shape. Then run the knife gently ½ way into the shortbread pieces in the middle -DON’T GO ALL THE WAY THROUGH.
This makes them snappable-in-halfable.
Let the biscuit cool in the pan for 10-15 min before moving to a cooling rack.
Then dunk away!
They may not look as fancy as the real thing, but they should taste just as good!