Abernethy Biscuits Recipes

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ABERNETHY BISCUITS

These "cookies" (as Americans would call them) are named after a Dr. Abernethy who suggested the addition of caraway seeds and sugar to plain biscuits.

Provided by Millereg

Categories     Breads

Time 45m

Yield 1 yummy batch of biscuits

Number Of Ingredients 7



Abernethy Biscuits image

Steps:

  • 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/cookie.
  • Cut out with a three-inch cookie 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 375F for 10 minutes until golden brown.
  • After they have cooled, store in an airtight tin (unless you can't resist eating them all immediately!).

8 ounces plain flour
3 ounces caster sugar (but granulated will do)
3 ounces butter
1/2 teaspoon baking powder
1/2 teaspoon caraway seed
1 tablespoon milk
1 egg

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