If you're tired of cooking banana bread, sourdough, zucchini slice, quiches, and everything else you can think of. Why not have a bash at making one of Australia and New Zealand's most iconic biscuits at home.
Arnott's has just opened the vault and released the recipe for their classic Scotch Finger. Adapted for you to be able to make at home, of course.
This recipe was originally published on the Arnott's website.
Here's how to make Arnott's Scotch Finger biscuits at home.
- 170g salted butter, softened
- ⅔ cup (90g) soft icing sugar
- 1 cup (165g) plain flour
- 1½ tsp (10g) 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 the 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 at 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.
Get more Arnott's biscuits recipes, like the Monte Carlo, on their website.
For more great things to cook in lockdown, head to our Recipes section.
Image credit: Arnott's