Caraway Biscuits
Caraway Biscuits
Caraway Biscuits
About this recipe: These delicious treats are also known as Abernathy biscuits, but were not invented in Abernathy, Scotland. They are named after an English doctor, John Abernethy, who developed them to aid digestion.
Ingredients
Serves: 12
- 700g plain flour
- 1 1/2 teaspoons grated lemon zest
- 300g caster sugar
- 1 1/2 teaspoons baking powder
- 310g margarine
- 3 eggs
- 3 tablespoons milk
- 3 tablespoons caraway seeds
Method
Prep:20min ›
Cook:10min ›
Ready in:30min
- In a large bowl, combine the flour, sugar and baking powder. Cut in the margarine until the mixture resembles coarse crumbs.
- In another bowl, beat the eggs, milk, seeds and lemon zest until blended well. Add to the dry ingredients and blend until smooth. If the dough seems a bit stiff, add extra milk, one tablespoon at a time.
- On a floured surface, roll dough out 5mm thick and cut using a 5cm round pastry/cookie cutter. Place biscuits 5cm apart on greased baking trays.
- Bake in preheated 190 C / Gas 5 oven for 7 to 10 minutes until edges are lightly browned. Cool on wire rack.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (5)
Good, very lightly sweet cookies that are great with a cup of tea. My yield was more like 8-1/2 dozen, though, so be prepared for a lot of rolling and cutting - and sharing! - 23 Jul 2000 (Review from Allrecipes US | Canada)
well I'll tell you......As a Scotsman living in america, for the last 20 years. These Abernathies are as good as my Grannys (Gramma). - 15 May 2009 (Review from Allrecipes US | Canada)
I had never heard of these, but after reading about them, I think this is probably a good recipe for them. I replaced the shortening with butter because I never keep shortening on hand, and I found other recipes for this with butter. Very easy to make. The caraway seeds are a bit odd in a cookie and I wonder if they could be ground up first so you aren't left with so many seeds in your teeth. :-P The cookie baked up nicely and has a nice flavor. - 13 Jun 2011 (Review from Allrecipes US | Canada)
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