| Abernethy Biscuits |
| ingredients: |
8
oz plain flour
3 oz caster sugar (granulated
will do)
3 oz butter
Half a level teaspoon baking powder
Half a level teaspoon of caraway
seeds
One tablespoon milk
One standard egg |
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| method: |
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 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 (cookie sheets)
and bake in a pre-heated oven
at 375F/190C/Gas Mark 5 for
ten minutes until golden brown.
After they have cooled, store
in an airtight tin (unless you
can't resist eating them all
immediately!)
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| 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. And of course a "biscuit"
in America is a "cookie"! |
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