During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.
As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.
Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.
Arnott’s Scotch Fingers
Sticking true to their promise to release one recipe per week for the steady growing army of at-home bakers with excess flour, Arnott’s have now revealed their once top secret recipe for Scotch Fingers. Yep, those short-bread, highly-dunkable-tea-companion biscuits can now be recreated at home thanks to Arnott’s master baker Vanessa Horton who has adapted the recipe so it’s easy to follow for those playing at home. The recipe should come with a prep time of 10 minutes, cook time of 25 minutes, and makes 16 biscuits.
- 170g salted butter, softened
- 90g (2/3 cup) soft icing sugar
- 156g (1 cup) plain flour
- 10g (1.5 tsp) baking powder
- 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.
- 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. If you want to imprint the word SCOTCH (or your name) into the biscuit you should do it now before the biscuit cool.s
- 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 before serving.