Abernathy Biscuits is a traditional Scottish recipe for a classic biscuit (cookie) of a flour, sugar, butter, egg and milk dough leavened with baking powder and flavoured with lemon zest and caraway seeds that are oven baked. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Abernethy Biscuits.
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.
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