Get ready to get your bake on!
That’s because the boffins over at Arnott’s HQ have seen fit to give you the inside scoop on how to make home editions of some of the biscuit purveyor’s most beloved creations.
Yep, that’s right! Now you impress yourself and anyone isolating with you by whipping up batches of Scotch Finger and Monte Carlo biscuits.
Even better, to encourage people to stay at home and get busy in the kitchen, Arnott’s will be sharing some of its best-kept biscuits every week.
The Monte Carlo dropped last week and the latest recipe The Scotch Finger couldn’t be easier according to Arnott’s chef Vanessa Horton.
“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,” she said.
Check out the recipe below and head here to keep up-to-date- with future recipe releases.
ARNOTT’S SCOTCH FINGER
- Prep time: 10 mins
- Cook time: 25 mins
- Makes: 16 biscuits
- 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 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 on 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.
Trim edges, if desired, before serving.