All the deliciously filling dishes you can make using Arnott's biscuits
If you thought Arnott's biscuits were just good for the odd Tim Tam slam or afternoon sweet treat think again.
Be it an entrée, main meal or dessert, Australia's favourite biscuits – while supreme on their own – are the secret ingredient to elevating your dish.
Read on to see all the meals you can sneak Arnott's suite of biscuits in.
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Arnott's Cheese and Bacon Shapes Parmigiana
This isn't your regular pub classic... can you guess where the Shapes are hidden?
Ingredients
- ⅓ cup plain flour
- 2 eggs
- Arnott's Shapes Cheese and Bacon
- 800 gm chicken breast sliced lengthways
- ½ cup crushed tomatoes
- 1 cup grated cheddar
- 200 gm streaky bacon
- Vegetable oil for frying
Method
- Heat your oven to 200°C. Line a baking tray with baking paper and set aside. Heat a medium-sized frypan and cook bacon until your liking.
- In a food processor, process Arnott's Shapes until they resemble bread crumbs. Place in a medium bowl and set aside. Place eggs in a medium bowl and lightly whisk. Place flour in a medium bowl.
- Lightly coat chicken, one by one, in flour, shake off any excess, then dip in the egg mix, then the Shape crumbs mixture, pressing gently.
- Once all have been coated, heat oil in a medium frypan, cook chicken in batches for 2 to 3 minutes each side or until golden. Place on a lined baking tray. Spoon over crushed tomatoes, top with bacon and cheese.
- Bake for 10 minutes or until cheese has melted. Serve with rocket salad.
The perfect cheese toastie
The humble cheese toastie is a favourite for a reason, and there's a key ingredient that takes it from tasty to absolute perfection.
If you look closely at the crunchy crust, you might be able to figure it out for yourself... but we'll give you a hint.
This cheese toastie got its extra flavour and crunch from Shapes!
See how the humble schoolyard snack elevates your lunch here.
Five-minute microwave cheesecake
Looking for a dessert to impress guests in a pinch? This one only takes five minutes to make.
See the hidden Arnott's biscuit ingredient in the full recipe here.
Arnott's Chicken Crimpy Burger
This pub classic has an extra chicken-ey kick to it – and yes, it's in the crust.
Ingredients
- 175g pack Arnott's Chicken Crimpy Shapes
- ½ cup plain flour
- 2 eggs
- 500 chicken thigh fillets, flattened
- Vegetable oil, for shallow frying
- 4 bread buns
- Iceberg lettuce
- Kewpie mayo
Method
- In a food processor, process Arnott's Chicken Crimpy Shapes until they resemble fine breadcrumbs. Set aside.
- Place Shapes crumbs in a medium bowl. Place eggs in another medium bowl and lightly whisk. Place flour in a third medium bowl.
- One by one, lightly coat chicken in the flour and shake off any excess. Dip into the egg mix, then the Shapes crumbs mixture, pressing gently.
- Heat oil in a medium frypan. Cook in batches until golden and cooked through. Set aside on paper towel to drain.
- Cut bun in half, spread over kewpie mayo, top with chicken and iceberg lettuce.
Pizza Shapes Arancini with Campbell's Stock
This recipe can easily be turned into a vegetarian's delight, replacing Campbell's Real Stock Beef with the vegetable stock alternative.
Ingredients
- 1 pkt Pizza Shapes, crumbed
- 1L (4 cups) Campbell's Real Stock Beef
- 2 tbs olive oil
- 1 small brown onion, finely diced
- 2 garlic cloves, crushed
- 1 ¾ cups Arborio rice
- 40g (½ cup) shredded parmesan cheese
- ¾ cup plain flour
- 3 eggs
- 100g mozzarella, cut into 1.5 cm pieces
- Vegetable oil, to deep fry
Method
- To make the rice: Heat oil in a saucepan over medium heat. Cook the onion and garlic, stirring, for 2 min or until soft and translucent. Add the rice and stir for 1 to 2 min.
- Pour in Campbell's Real Stock Beef and stir, bring to the boil then reduce and simmer until the liquid is absorbed. Stirring occasionally.
- Remove from heat, stir in parmesan and season.
- Spread the rice onto a tray. Cool slightly and then place in the fridge to cool completely.
- To make the Arancini: Place one packet of Pizza Shapes in the bowl of a food processor and pulse until they resemble fine crumbs. Pour crumbs onto a tray, place the flour on a plate and crack eggs into a bowl and use a fork to lightly whisk.
- Use wet hands to shape approx. ¼ cup of the rice in a ball. Press your thumb into the center of the ball to make an indent.
- Place a piece of mozzarella in the indent, and then shape the risotto around the mozzarella to enclose. Repeat to make 20 balls.
- Roll in flour and shake off excess. Dip in egg, then in Pizza Shapes crumbs, pressing to coat. Place on a baking tray in the fridge for 30 minutes to chill.
- Heat oil in a saucepan over medium-high heat. Cook arancini in batches, turning for 6 to 8 minutes or until golden. Drain on paper towel.
- Sprinkle with salt to taste.
Hot tips
- Make sure your hands are wet as this really helps with handling the rice.
- You can also cook your arancini in the air fryer. Spray well with olive oil and cook until golden.
Easy salted chocolate caramel peanut tarts
Can you guess what Arnott's biscuit is hidden in this dreamy dessert?
We'll give you a hint: It's Scotch Finger biscuits!
Scotch Finger Brownie Bars
Buttery Scotch Finger biscuits with a rich chocolatey kick – what more can you ask for?
Ingredients
- 250g packet Arnott's Scotch Finger
- 100g unsalted butter, melted (for base)
- 150g dark chocolate Melts
- 100g unsalted butter (for brownie)
- 2 large eggs
- 135g caster sugar
- 65g brown sugar
- 65g plain flour
Method
- Pre-heat oven to 160⁰c fan forced.
- Grease a 20cm x 20cm square pan and line base and sides with baking paper, extending paper 2cm above edge of pan.
- Place Scotch Finger biscuits in the bowl of a food processor and pulse until it forms fine crumbs. Add butter and pulse until combined. Press mixture into the base of the pan and bake for 20 minutes.
- Meanwhile for the brownie topping, place chocolate and butter in a microwave safe bowl and heat for 1 min intervals on medium power, stirring in between until melted.
- In a large bowl, combine eggs, caster sugar and brown sugar. Stir to combine. Stir in chocolate mixture. Add the flour. Pour mixture over the cooled Scotch Finger biscuit base and bake for 25 min at 180⁰C.
- Allow to cool then place in the fridge to cool completely. Slice and serve.
Scotch Finger biscuits
What are those? Why, they're homemade Scotch Finger biscuits!
In 2020, at the height of lockdown, Arnott's decided to do everyone a favour and unleash the secret recipe for one of their most popular products.
