It might not be quite as flashy as the Monte Carlo or Kingston but there’s plenty to love about the simple butteriness of the Scotch Finger. No trip to nan’s house would be complete without a cup of tea, a Scotch Finger and a yarn about the good ol’ days.

Every week, Arnott’s has vowed to release a new secret biscuit recipe from its assorted creams, classic and family packs. So far, they’ve released Monte Carlo and now Scotch Finger, here’s hoping Kingston is up next.

ARNOTT’S SCOTCH FINGER

Prep time: 10 mins
Cook time: 25 mins
Makes: 16 biscuits

Ingredients

• 170g salted butter, softened
• ⅔ cup (90g) soft icing sugar
• 1 cup (165g) plain flour
• 1½ tsp (10g) 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. Note: If you would like to imprint SCOTCH or your NAME into the biscuit, this should be done before the biscuit cools.
5. Trim edges, if desired, before serving.

Related food news: Arnott’s release the official Monte Carlo recipe