Butter short bread fingers
Biscuits

My take on Scotch finger short bread fingers

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Butter short bread fingers

My take on Arnotts Scotch finger short bread

This is my take on the famous Arnotts scotch finger shortbread. After a couple of days they taste even better.
Prep Time 10 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Categories
Servings 12 biscuits
Calories 300 kcal

Ingredients
  

  • 170 grams salted butter, softened
  • 90 grams soft icing sugar
  • 165 grams plain flour
  • 10 grams baking powder

Instructions
 

  • 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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