These simple Abernethy biscuits are a real old fashioned traditional Scottish tea time treat. But of course, something sweet to nibble on can be enjoyed at any time of day with any drink you fancy.
Where does the name Abernethy biscuits come from?
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. These biscuits 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.
Tea and biscuits
Scotland is famed for its love of tea drinking and nibbling on biscuits, scones, and the like alongside it. In fact, Edinburgh was famous for its teashops where the fashionista would gather to chat and enjoy various sweet treats.
The rest of the folks would just bake at home whenever they could afford to do so.
Abernethy biscuits are crisp little cookies that go perfectly with a good cup of tea. They are not too sweet and the caraway seeds add a distinctive flavour.
This recipe for Abernethy biscuits is from my book on Scottish baking
Simply Scottish Cakes & Bakes.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
Ingredients for Abernethy biscuits
Plain flour and baking powder. Caster sugar, milk, unsalted butter, an egg, and caraway seeds.
How to make these cookies
This Abernethy biscuits recipe is super simple 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.
How long will Abernethy biscuits keep?
These little Scottish cookies will keep in an airtight container for about four days.
You can freeze the dough and bake later of course. A great way to always have Abernethy cookies on hand when someone comes to call.
Looking for more Scottish baking ideas? Then check these out before you go;
Traditional gingernut/gingersnap biscuits
Scottish Black Bun
Traditional Scottish honey buns
Aberdeen crulla with whisky chocolate dipping sauce
Traditional treacle scones (+ video!)
Scotch pancakes/aka drop scones (+ video!)
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Abernethy Biscuits
Ingredients
- 225 g plain flour
- 1/2 tsp baking powder
- 90 g unsalted butter
- 90 g caster sugar
- 1/2 tsp caraway seeds
- 1 tbsp milk
- 1 egg
Instructions
- 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
Made these for my brother. Delicious and easy to make.
Hi Ju
So glad you liked them and that your brother did too.
K x
Hi, my grandmother Nancy Abernathy and mum mentioned about the biscuit recipe. I just found your recipe. She’s over the moon and I’m baking it now
Thanks
Daryl
Hi Daryl
So thrilled that your Mum is trying my recipe. Hope she likes it. Brilliant name by the way!
K
I don’t suppose you might just pop over & bake these for my Sister?
She had them while visiting your beautiful country.
Hugs from Montana
Hi Dale
I’m afraid not, but I hope you’ll bake them for her.
K
I am quite excited to try this recipe. It’s midnight, but I’m a night owl– so off I go! I shall report again on how delicious these are sure to be.
Hi Jane
Hope you enjoy it.
K
Full marks! These were delicious. I am a comfortable ‘hobby’ baker and found the directions easy to follow. I split my batch up and made three varieties: chocolate chip, plain, and orange. If you haven’t tried this particular biscuit before, it is something like a cross between a shortbread and a refrigerator sugar cookie. Hot tea, cold milk– take your pick. These tasty treats are your cuppa’s new best friend.
Hi Jane
So glad you liked my recipe so much and found it easy to follow. Love the different types you made, they sound delicious.
K