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.
14 people made this
700g plain flour
1 1/2 teaspoons grated lemon zest
300g caster sugar
1 1/2 teaspoons baking powder
3 tablespoons milk
3 tablespoons caraway seeds
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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.