Honey scotch finger

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 160°C. Grease a 30cm x 20cm rectangular slice pan and line base and sides with baking paper, extending paper 2cm above edge of the pan.

Step 2

Using an electric mixer, beat the butter and icing sugar for 2 mins or until pale and creamy. Sift the flour and baking powder over the butter mixture and mix on low speed or with your hands until combined.

Step 3

Press mixture into slice pan and smooth over with a pallet knife. Bake for 25 minutes.

Step 4

Remove from oven and using a small sharp knife, immediately slice 5cm crossways x 7.5cm lengthways into rectangular pieces. Then run the knife gently ½ way into the shortbread pieces, not touching the bottom, to make the finger indent. Let the biscuit cool in the pan for 10-15 min before moving to a cooling rack.

Step 5

Note: If you would like to imprint SCOTCH or your NAME into the biscuit, this should be done before the biscuit cools.

Step 6

Trim edges, if desired, before serving.