The caramel slice game has just been changed forever. Arnott’s have dropped the recipe for their highly-coveted Scotch Finger recipe and this is how I imagine Plankton would feel if he ever got his conniving mittens on the Krabby Patty formula.
Arnott’s Master Baker Vanessa Horton has broken down the butyraceous biscuits from heaven and it turns out you probably have everything you need in your cupboard. The beasts only require four ingredients: butter, icing sugar, flour and baking powder.
Check out the recipe and process below.
Arnott’s Scotch Fingers Recipe:
· 170 gm salted butter, softened
· 90 gm (2/3 cup) soft icing sugar
· 165 gm (1 cup) plain flour
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· 10 gm (1½) tsp baking powder
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 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.
If you feel so desired to etch a word into your biscuit creations, it is recommended you do so after step four. I know that I will be iso-dropping Scotch Finger care packages to all my friends lovingly engraved with “dog cunt”.
If Scotch Finger’s aren’t your vibe, perhaps you’ll be more inclined to attempt to crack off a homemade Monte Carlo recipe?