Arnott’s Shares Four-Ingredient Scotch Finger Recipe

In a bid to encourage Australians to stay home, Arnott’s has revealed its iconic Scotch Finger biscuits recipe for the first time ever.

The best part is, you only need four ingredients that most people already have in their pantries.


The recipe is the first of ‘Arnott’s Big Recipe Release,’ where Australia’s oldest baker will disclose their secret recipes until social distancing regulations are lifted.

Arnott’s chef Vanessa Horton explains she has adapted the recipes to make replication easy for home bakers.

"We know how important our biscuits are to Australians, both locally and living abroad, in helping them come together with family and friends and feeling connected," Ms Horton said.


'That's why I've personally adapted and tested each of the 'secret' recipes we're revealing to the public, so they can find new ways to come together and share a biscuit, in this time of need.'


Arnott’s has jumped on the current baking trend currently driven by social distancing regulations. Since iso, baking related searches have grown by a staggering 300 percent, with the average Australian household stockpiling enough flour to last 65 days. Sugar sales have also soared by 65 per cent.


If you would like to re-create this Arnott’s classic, all you’ll need is plain flour, baking powder, salted butter and icing sugar and to follow the steps below.

Arnott's Scotch Finger Biscuit Recipe





Prep time: 10 mins

Cook time: 25 mins

Makes: 16


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 would like to imprint 'Scotch' or your name into the biscuit, this should be done at step 4, before the biscuit cools.