- Arnott's has shared its secret recipe for its iconic Scotch Finger biscuits
- Australian home bakers will need four ingredients to create the classic snack
- All you'll need are salted butter, icing sugar, plain flour and baking powder
By Cindy Tran for Daily Mail Australia
Published: | Updated:
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29 View commentsArnott's has shared its secret recipe for its iconic Scotch Finger biscuits - and you only need four basic ingredients to make the buttery shortbread.
For the first time ever, Australian home bakers will be able to make the classic shortbread biscuits in their own kitchen.
To recreate the family-favourite snack at home, all you'll need are salted butter, icing sugar, plain flour and baking powder.
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Arnott's has shared its secret recipe for its iconic Scotch Finger biscuits - and you only need four basic ingredients to make the buttery shortbread
How to make Scotch Finger biscuit
You only need four basic ingredients to make the buttery shortbread.
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.
NOTE: If you would like to imprint SCOTCH or your NAME into the biscuit, this should be done at step 4, before the biscuit cools.
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'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,'Arnott's chef Vanessa Horton said.
'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.'
The recipe has been inspired by one of the country's favourite biscuits and adapted for home bakers.
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To encourage Australians to stay at home, put on their aprons and bake together, Arnott's will be sharing some of its secret biscuit recipes to the public every week.
The 'Arnott's Big Recipe Release' will see Australia's largest (and oldest) baker unveil the recipe - complete with instructions, until social distancing regulations are lifted.
For the first time ever, Australian home bakers will be able to make the classic shortbread biscuits in their own kitchen
'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.'
The decision to release the top secret recipe comes in response to the social distancing regulations fuelling a 300 per cent spike in baking-related searches.
The report found the average Aussie household has stockpiled enough flour to last 65 days, and the volume of sugar purchases have increased by 65 per cent.
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