Hot on the heels of Arnott’s Monte Carlo recipe release, Australia’s favourite biscuit powerhouse has now thrown their Scotch Finger recipe into the baking ring! NOT EVEN JOKING.

The biscuit barrel is barely empty from churning out the Monte Carlos we can now bake at home, but guys there’s no time to let the baking trays cool, go line them again with this brand new Arnott’s recipe release!

And now it’s Scotch Fingers’ turn!

Arnott’s have released a home edition recipe of the ever-popular Scotch Finger biscuit to the masses! For those of us who regularly cook cheesecakes or just plain love Scotch Fingers, we couldn’t be MORE happier than what we are right now. No more last-minute run to the shops – Scotch Fingers (and crumbs) ALL THE TIME. #whatadream

Arnott's Scotch Fingers recipe release
Next on the bake list – Scotch Fingers! Source: Arnott’s

Is there anything else to say apart from oh HOLY YUM – and let’s get baking?!


Arnott’s Scotch Finger Biscuit Recipe

Prep time: 10 minutes
Cook time: 25 minutes

Ingredients

  • 70g salted butter, softened
  • ⅔ cup (90g) soft icing sugar
  • 1 cup (165g) plain flour
  • 1½ tsp baking powder

Method

  1. 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.
  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 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.
  5. Trim edges, if desired, before serving.

TIP: If you would like to imprint ‘SCOTCH’ or your name into the biscuit, this should be done before the biscuit cools.


That’s it! Let us know if you have a go at creating your own Scotch Finger biscuits, we’d love to hear what you think of them. What other recipes you would love for Arnott’s to release?

But wait, there’s MORE!

Arnott's Iced VoVo biscuits
And now, Iced VoVo biscuits for the sweet tooth win! Source: Arnott’s

UPDATE: We didn’t have to wait long, joining this dynamic duo of biscuit recipes, Arnott’s have made it a trifecta with their latest recipe release, sneakily dropped Mother’s Day weekend – the sweet and coconut topped Iced VoVo biscuit!


Arnott’s Iced VoVo Biscuit Recipe

Prep time: 10 minutes
Cook time: 18 minutes
Makes: 36 biscuits

Ingredients

Biscuit

  • 180g unsalted butter softened
  • ½ cup (75g) soft icing sugar
  • ½ tsp salt
  • 2 cups (300g) plain flour

Royal Icing

  • 1 large egg white
  • 1½ cups (200g) icing sugar
  • 1 tsp vanilla extract
  • 1 tsp glucose syrup
  • 1-2 drops pillar box red colouring
  • ½ cup raspberry jam
  • ½ cup desiccated coconut

Extra Baking Items

  • Heart-shaped cutter (optional)
  • Piping bag and nozzle (optional)

Method

Biscuit

  1. Pre-heat fan-forced oven to 160°C. Line 2 baking trays with baking paper.
  2. Using an electric mixer, beat the butter, icing sugar and salt for 2 mins or until pale and creamy. Sift the flour into the butter mixture and mix on low speed until combined.
  3. Place half the mixture between baking paper and roll out to approx. 5 mm thickness. Using a 6cm heart-shaped cutter, cut out biscuits, transfer to baking sheets. Repeat rolling and cutting heart shapes with remaining mixture, re-rolling scrap dough to make more hearts.
  4. Bake for 16-18 minutes or when biscuits start to turn golden. Leave on the tray to cool.

Royal Icing

  1. Place egg white in a clean mixing bowl and mix on low speed with the whisk attachment until the whites begin to break up. Gradually add the icing sugar, vanilla and glucose, whisking until combined and glossy. If the mixture is too stiff, add a teaspoon of water to loosen it up but ensure it isn’t too runny as it will slide off the biscuit. It should form a smooth surface. Add your colour and stir until combined. Cover surface of icing with cling wrap until ready to use to prevent the icing going hard.
  2. Place a small round tip (we used a no2 nozzle) and fill your piping bag ⅓ full of icing. Do not overfill your bag. Fill another piping bag with raspberry jam.
  3. Pipe a jam strip down the centre of the heart biscuit and pipe pink icing around the edges before filling in the remainder of the heart with icing.
  4. Sprinkle with coconut. Place iced biscuits in a single layer of an airtight container to set overnight.

TIP: If you don’t have a piping bag, you can use a snap-lock bag and snip the corner off!


Want to fill the biscuit barrel with a variety of yumminess?

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Author

South Australian mum and self proclaimed foodie, Lexi can most days be found in the kitchen, apron tied firm and armed with a whisk or wooden spoon!

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