They don't look like Arnott's Scotch Finger biscuits.
And they don't taste like Arnott's Scotch Finger biscuits.
... but why are they made from "The Arnott's Scotch Finger Biscuit" recipe?
Then, why am I writing something nice about this recipe?
Let's be honest. These flat rectangular cookies are plain and also at the borderline of looking ugly! LOL!!!Yet, I was amazed after I took my first bite of it. It's crispy. Sweet and salty. Buttery. Super addictive!I knew straightaway. I gotta talk about this recipe.
The 4-ingredients Arnott's Scotch Finger Biscuit Recipe
Why this recipe?This 4-indregients Arnott's Scotch Finger biscuits recipe was seen at News.com and also Nine.com during the beginning of our Australian lockdown (May 2020) but both recipes are actually different!The one at News.com contains:70g salted butter, softened90g (2/3 cup) soft icing sugar165g (1 cup) plain flour10g (1½) tsp baking powderwhereas the one at Nine.com contains:170g salted butter, softened90g (2/3 cup) soft icing sugar
165g (1 cup) plain flour
10g (1½) tsp baking powder
Clearly, there is a typo error but which one? I don't know. So I choose to bake the one with more butter... Yes, I know it's sinful but I like! LOL!
So instead of baking a large tray of biscuits in one 20 x 30 cm rectangular tray, I reduced the original amount by 60% into:
100g salted butter, softened at room temperature
50g icing sugar, sifted
100g plain or all purpose flour
6g baking powder
I also made another minor tweak... I don't cut the biscuits into rectangular shapes after baking. Instead of baking my 60% recipe in 60% reduced tray size which is 20 x 20 cm, I choose to cut the biscuit dough into large and thick 5 x 7.5 cm rectangles and arrange them closely before baking. Therefore, my biscuits turned out to be rather thin and crispy when they spread and expand to about 7 x 11 cm each during baking.
Due to this, I would like to confirm that it is impossible to cut this biscuit dough into perfect shapes and expect the biscuits to stay in their shapes after baking. Also, it is important to separate the biscuits apart by cutting them while they are freshly baked, still warm and a little soft.
60% of the original recipe yields six large 7 x 11 cm rectangular biscuits.
They don't look and taste like Arnott's Scotch Finger biscuits.
... but they are very delicious!
Crispy, buttery, sweet and salty. YUMMY!
Please watch my video if you want to bake my thin crispy buttery version of "Arnott's Scotch Finger Biscuits". It is so quick and easy.
I would strongly encourage all butter cookies / biscuits lovers to give this recipe a go and be amaze when you fall in love with these ugly but delicious butter biscuits. LOL!!!
I'm feeling relieved that Melbourne has been having zero new Covid-19 cases for the past 18 days. I hope it stays the same until the Covid-19 vaccines are available. Nevertheless, I prefer to stay home and bake if I don't have to work or shop for our essentials. Or maybe it is my lame excuse to bake... ops!
If you like these biscuits, my baking or the way how I shared interesting recipes, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or subscribe my YouTube account at here I'm an ordinary full-time working mom and your support means a lot to me. Your LIKE, SHARE and FOLLOW or SUBSCRIBE will tell that I'm in the right track of sharing and will motivate me to bake more and share in the future. Thank you and stay safe!!!Here's the recipe that is scaled down from here
Makes about 6 large and thin biscuits
100g salted butter*, softened at room temperature
50g icing sugar, sifted
100g plain or all purpose flour
6g baking powder
*If you are using unsalted butter, you can add 1/4 tsp into plain flour.
extra plain or all purpose flour for dusting and rolling
Preheat oven to 160°C. Line baking tray with baking paper.
Use a wooden spoon or an electric mixer with a paddle attachment, beat butter and icing sugar for 2 mins or until combined and fluffy.
Sift flour and baking powder into the butter mixture and use a spoon or spatula to mix until combined.
Transfer dough onto a lightly dusted non-stick surface. Use a lightly floured rolling pin to roll dough into a flat disk with 0.5cm thickness (but not thinner than this thickness) and cut them into 5 cm x 7.5 cm rectangles. Arrange the biscuits onto the prepared tray with about 2 cm apart. If you want to cut the biscuits into smaller fingers, you can score the biscuits into half before baking but do not cut the dough into smaller shapes. Bake for 25 mins or until golden brown at the edges. You will see that the biscuits will spread and expand a lot during baking.
Allow biscuits to cool in the pan for about 10 min. While the biscuits are still warm and a little soft, separate the biscuits by cutting them into the sizes that you want. Then, transfer onto a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.
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