Butter short bread fingers

My take on Scotch finger short bread fingers

My take on Arnotts Scotch finger short bread

Recipe by Donna


Prep time


Cooking time



This is my take on the famous Arnotts scotch finger shortbread. After a couple of days they taste even better.


  • 170 grams salted butter, softened

  • 90 grams soft icing sugar

  • 165 grams plain flour

  • 10 grams baking powder


  • Preheat oven 160 C. Grease and line a 30cm x 20cm rectangular slice pan and line base and sides with baking paper, extending 2 cm over the edge.
  • Cream butter and icing sugar for 2 minutes or until pale and creamy. Sift flour and baking powder over butter mixture and mix with your hands until combined.
  • Press mix into slice pan, and smooth over top with a pallet knife. Bake 25 minutes.
  • Remove from oven and using a small sharp knife, immediately slice in rectangular pieces, 5 cm crossways x 75 cm lengthways. Then run the knife gently 1/2 way into shortbread pieces, NOT TOUCHING BOTTOM, to make finger indent. Let biscuits cool in pan for 10- 15 minutes before moving to a cooling rack. Trim edges, if desired before serving.

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