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Scotch finger: recipe illustration
Snacks & baking

Scotch finger

A long, crunchy biscuit topped with a sweet icing, typical of Australian afternoon teas and cakes. It keeps for several days in an airtight tin.

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Ingredients

Ingredients

Biscuit

Glaçage

Spices & seasoning

Optional extras

Nutrition facts

488 kcal per serving

Protein
6.4 g
Carbohydrates
65.7 g
of which sugars
42.7 g
Fat
21.3 g
Fiber
1.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180°C and line a tray with baking paper.
  2. Cream the butter and caster sugar until light, then beat in the egg and vanilla.
  3. Add the flour, baking powder and salt, and mix until you have a smooth dough.
  4. Shape into sticks about 8 cm long and place them on the tray, spaced apart.
  5. Bake for 10 to 12 minutes until the edges are golden. Let cool.
  6. Mix the icing sugar and milk to make an icing, spread it over the biscuits, then decorate with a thin line of melted chocolate.

Variations and tips

Chocolate version. Dip one end of each biscuit into the melted chocolate instead of drizzling a simple line.

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Original Ecomely recipe.