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Abernethy Biscuits




Source of Recipe


the web


Recipe Introduction


Surprisingly, Abernethy biscuits do not get their name from the town in Perthshire but from a Dr Abernethy who suggested the addition of caraway seeds and sugar to plain biscuits.


List of Ingredients




Plain flour - 225g (8 oz)
Caster sugar - 75g (3 oz), or granulated sugar
Butter - 75g (3 oz)
Baking powder - ½ tsp
Caraway seeds - ½ tsp
Milk - 1 tbsp
Egg - 1



Recipe



Sift the flour and baking powder and rub in the butter until it is thoroughly mixed. Mix in the sugar and caraway seeds and then add the egg and milk to make a stiff dough.

Roll the mixture on a floured surface until it is the thickness required for a biscuit. Cut out with a 7.5 cm (3 inch) plain cutter, rolling the trimmings to make more, as required.

Prick the top of the biscuits with a fork and place on greased baking trays and bake in a pre-heated oven at 375 °F / 190 °C / Gas 5 for ten minutes until golden brown.

After they have cooled, store in an airtight tin.

Makes 24.