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Arnott's Ups The Stakes By Offering Secret Recipe For Its Scotch Fingers

Arnott's Ups The Stakes By Offering Secret Recipe For Its Scotch Fingers

Arnott's shocked people across Australia last week when it debuted the first of many recipes for its beloved biscuits.

The first cab off the rank, so to speak, was the delicious Monte Carlo and people lapped it up like no tomorrow.

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This week we have been blessed with the ingredients and the method to recreate the iconic Scotch Finger at home.

The humble Finger only has four ingredients and seems far easier to make by comparison.

Credit: Arnott's
Credit: Arnott's

Arnott's Master Baker Vanessa Horton said in a statement: "With only four ingredients, this recipe of a Scotch Finger is an easy way to get that classic shortbread biscuit using items that most people have in their pantries.

"It's a delicious biscuit recipe that will fill your kitchen with the smell of home cooked goodness! What better way to connect with your family or housemates than with a Scotch Finger."

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Okay - let's get underway. Drum roll please...

The ingredients you'll need are: 170 grams of salted softened butter, 90 grams (2/3 cup) of soft icing sugar, 165 grams (1 cup) of plain flour and 10 grams (1½) tsp of baking powder.

Credit: Arnott's
Credit: Arnott's

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Now onto the method to the madness.

  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 two 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.

There's one thing missing from this brilliant list, though, and that's when to inscribe the word 'SCOTCH' onto each finger. Although in fairness, you could actually write anything on your biscuit during this process.

But whether authenticity is your bag or not, the right time to etch the word onto the biscuit is after step four, before they cool and harden.

There you have it. Get baking.

Featured Image Credit: Arnott's

Topics: Food, News, Australia

Stewart Perrie

Stewart Perrie is a Trending Journalist at LADbible. His first job was as a newsreader and journalist at the award winning Sydney radio station, Macquarie Radio. He was solely responsible for the content broadcast on multiple stations across Australia when the MH17, Germanwings and AirAsia disasters unfolded. Stewart has covered the conflict in Syria for LADbible, interviewing a doctor on the front line, and has contributed to the hugely successful UOKM8 campaign.