Arnott’s released their Monte Carlo Recipe last week and now they’re dropping their SCOTCH FINGER RECIPE.

This looks like it’s going to be a series for them so stay tuned for more releases to come!

The classic shortbread bikkie takes me back to being a kid and dunking them in my mum’s coffee to make them all soft.

The recipe is only 4 ingredients and doable within an hour to HOP TO!

DIY Arnott’s Scotch Fingers Recipe 



  •       170 grams salted butter, softened
  •       90 grams (2/3 cup) icing sugar
  •       165 grams (1 cup) plain flour
  •       10 grams (1½) tsp baking powder


  1.     Preheat the oven to 160°C. Grease a rectangular slice pan and line base and sides with baking paper with the paper extending over the edge by at          least 2cm.
  2.     Beat the butter and icing sugar for 2 minutes with an electric mixer until pale and creamy. Sift in flour and baking powder into the butter mixture and        mix on low speed.
  3.     Using your hands, press mixture into the pan and smooth over with a knife or spatula (or your fingers!) Bake for 25 minutes!
  4.     Remove from the oven and using a small sharp knife immediately slice into rectangular pieces for the classic scotch finger shape. Then run the knife     gently ½ way into the shortbread pieces in the middle -DON’T GO ALL THE WAY THROUGH. 

This makes them snappable-in-halfable.

Let the biscuit cool in the pan for 10-15 min before moving to a cooling rack.


Then dunk away! 

They may not look as fancy as the real thing, but they should taste just as good!

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