As reported in our Enews on Wednesday and highlighted in our video news bulletin yesterday, Arnott's is more than doing its bit to make life in isolation better.
The company's “Arnott’s Big Recipe Release” is in response to the pandemic lock-downs, which has fuelled a 300 per cent spike in baking-related internet searches; seen consumers stockpile enough flour for 65 days; and a 65 per cent increase in the volume of sugar purchases.
Arnott’s master baker Vanessa Horton has adapted the iconic buttery shortbread for the home cook.
“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!”
Scotch Finger Biscuit
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
- 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.
- 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 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.
- 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.
