Caraway Biscuits is a traditional British recipe for a classic biscuit (cookie) made from a flour, butter, sugar and egg dough containing caraway seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Caraway Biscuits.
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Caraway seeds have been a feature of traditional British country cookery for many centuries, traditional Caraway Seed Cake being the classic example. These biscuits are part of that long heritage.
Ingredients:
225g plain flour
pinch of salt
100g butter, finely diced
225g caster sugar
1 egg beaten
2 tbsp caraway seeds, crushed
demerara sugar for sprinkling
Method:
Sift the salt and flour into a mixing bowl then add the butter and rub into the mixture until it resembles fine breadcrumbs. Add the sugar and stir to combine then whisk the egg (reserve 1 tbsp) and add to the mixture along with the caraway seeds. Mix together to form a soft dough then turn onto a lightly-floured surface.
Roll the dough out to about 6mm thick then cut into rounds with a 6cm pastry cutter. Arrange the rounds on a lightly-greased baking tray and brush with the reserved egg before scattering the demerara sugar over the top.
Place in an oven pre-heated to 160°C (Gas Mark 3, 320°F) and bake for about 12 minutes, or until crisp and lightly golden. Transfer to a wire rack to cool then store in an air-tight container.
