Prep 35 mins
Cook 10 mins
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.
- 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
- 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!).
It's a good basic recipe for a plain sweet biscuit but the caraway is not particularly evident. It needs something else to be elevated into the ranks of a really special biscuit but having said that, they are very edible and disappeared fast enough!