Arnott’s have now revealed the secret recipe for the Scotch Finger

Arnott’s have now revealed the secret recipe for the Scotch Finger

Today is a really, really good day because Arnott’s has just released its secret recipe for Scotch Fingers.

In case you missed it, biscuit connoisseurs at Arnott’s announced last week that they’ll be releasing a different recipe for one of their iconic bikkies for every week we’re in lockdown, with the first cab off the rank being the delicious Monte Carlo (you can read that recipe here).

Now they’ve upped the ante and have delivered the recipe to the iconic Scotch Finger.

If you’ve never eaten a Scotch Finger (bloody unlikely), this buttery shortbread has an unmistakable melt-in-your-mouth texture and has long been the perfect accompaniment to a hot cuppa.

What even more special about this secret recipe is that it only requires four ingredients – it’s so simple!

Arnott’s Master Baker Vanessa Horton said in a statement: “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.”

So here we have it, the Scotch Finger recipe:


170 grams of salted softened butter
90 grams (2/3 cup) of soft icing sugar
165 grams (1 cup) of plain flour
10 grams (1½) tsp of 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 pan.
2. Using an electric mixer, beat the butter and icing sugar for two 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. 5. Let the biscuit cool in the pan for 10-15 min before moving to a cooling rack.
6. 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.

Happy baking.