Contrary to popular belief, Abernethy Biscuits do not take their name from the town in Scotland, in fact they are named after Dr John Abernethy who regularly ate very plain biscuits at his local bakery. He suggested that they should add sugar and caraway seeds to enhance the biscuits and were such a hit with the locals that they took his name from that day forth.
Well that’s the history lesson out of the way.
This is my last Scottish recipe for a wee while, a month of Scottish recipes is enough for the time being I think, next month we might just have a bit of Greek goodness to warm up chilly old February.
Tea and biscuits
Anyway on with those Abernethy Biscuits. These are crisp little biscuits that go perfectly with a good cup of tea. They are not too sweet and the caraway seeds add a distinctive flavour.
Keep it simple
This is a super simple recipe and really just a case of sifting your flour and baking soda into a large bowl and rubbing in the butter till you get a breadcrumb like texture, then add the sugar and caraway seeds. You then want to mix the milk and egg together in a cup and slowly add this to the other ingredients mixing well to form a dough.
Tip it out onto a lightly floured surface to about 1-3mm thickness and cut into rounds using a cookie cutter or a glass.
Place slightly apart on a lined baking sheet and bake for approximately 10-12 minutes till golden on top.
Cool on a wire rack and store in an airtight box or tin.
This recipe was taken from my book Simply Scottish Cakes & Bakes.
- 225 g/8 oz plain flour
- 1/2 tsp baking powder
- 90 g/3 oz unsalted butter
- 90 g/3 oz caster sugar
- 1/2 tsp caraway seeds
- 1 tbsp milk
- 1 egg
- Preheat oven to 190C/375F/Gas 5
- Grease and line a baking sheet
- Sift flour with baking powder into large bowl
- Rub in the butter to form crumb like mixture
- Mix in the sugar and caraway seeds
- Mix milk and egg in a cup and add to the mixture slowly to form a dough
- Tip out onto lightly floured surface and roll out to 2-3mm thick and cut into rounds
- Place slightly apart on baking sheet
- Bake for 10-12 minutes till golden
- Allow to cool on wire rack
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