Abernethy Biscuits

Ingredients:

700g plain flour
1 tsp finely-grated lemon zest
300g caster sugar
1 tsp baking powder
310g butter
3 eggs
45ml milk
20g caraway seeds, crushed

Method:

Combine the flour, sugar and baking powder in a large bowl. Mix to combine then add the butter and rub into the flour mixture with your fingers. Continue rubbing until the mixture comes to resemble fine breadcrumbs.

Meanwhile, in a separate bowl, combine the eggs, milk, caraway seeds and lemon zest and whisk to combine. Make a well in the dry ingredients and add the milk and egg mixture. Blend until smooth (if the mixture is too stiff add a little more milk).

Turn the dough onto a floured surface and roll out to about 7mm thick. Cut into rounds using a 5cm pastry cutter and transfer the biscuits onto a well-greased baking tray.

Place in an oven pre-heated to 190°C and bake for about 8 minutes, or until the edges of the biscuits are lightly browned. Allow to cool for 10 minutes on the baking tray then transfer to a wire rack to cool completely.