 Abernethy biscuits are thought to be named after Dr John Abernethy, who in turn was probably named after the Fife town.
Scotland has a rich heritage of baking, Robert Burns once described it as "The Land o' Cakes"
Ingredients:
8 oz plain flour
3 oz caster sugar
3 oz butter
Half a level teaspoon baking powder
Half a level teaspoon of caraway seeds
One tablespoon milk
One medium egg
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 firm dough. Roll the mixture on a floured surface until it is the thickness required for a biscuit. 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 tray 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 |
