Arnott’s reveals secret four-ingredient recipe for Scotch Finger biscuits

Arnott’s is an Australian icon and everyone has their personal favourite when it comes to its range of biscuits, but now the beloved brand has revealed the secret recipe for one of its best-selling snacks, the Scotch Finger.

In a bid to encourage the public to get in the kitchen and work on their baking skills amid the ongoing Covid-19 pandemic, Arnott’s launched its #BakeTogether initiative and has so far unveiled the recipes for two of the country’s favourite bikkies. Last week, Arnott’s shared the recipe for Monte Carlos and today they delighted fans by revealing how easy it is to whip up a batch of Scotch Fingers at home.

“Get your aprons and measuring cups ready because There is No Substitute for this easy recipe,” a post on the Arnott’s Facebook page read.

If you fancy giving this recipe a go this weekend, you’ll only need four basic ingredients and 35 minutes. Here’s the recipe.

Ingredients

• 170g salted butter
• 90g soft icing sugar
• 165g plain flour
• 10g baking powder

Method

1. Preheat oven to 160 degrees celsius. Next, grease a 30cm x 20cm slice pan and line with baking paper (extending paper 2cm above the edge of the pan).
2. Using an electric mixer, beat the butter and icing sugar for two 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 over with a pallet knife. Bake for 25 minutes.
4. Remove from oven and immediately, using a small sharp knife, slice into rectangular pieces measuring 5cm x 7.5cm. Then run the knife gently down the middle of the shortbread pieces, not touching the bottom, to make the finger indent.
5. Let the biscuit cool in the pan for 10-15 min before moving to a cooling rack. If you wish to imprint ‘Scotch’ into the biscuits, or perhaps your name, this should also be done before the biscuits cool.