Wednesday, 1 March 2017

Abernethy biscuits and a quick digestion fix

 Abernethy biscuits
Looking through some old recipe books which Sheila from Eckington kindly sent me, I came across a recipe for the famous Abernethy biscuits. These biscuits were named after Dr John Abernethy, an 18th century Scottish doctor who baked biscuits with caraway seeds which were thought to be beneficial to digestion. They are really an early digestive biscuit and are still popular today in Scotland. I’ve added some oven temperatures to the original recipe. 

 Abernethy biscuits
8ozs/225g plain flour
½ tsp baking powder
3ozs/75g butter
3ozs/75g sugar
1 tsp caraway seeds
1 egg (beaten)
1 tbsp milk

Pre heat the oven to 375F/190C/Mark 5 Sift the flour and baking powder into a basin. Rub in the butter.  Add the sugar and caraway seeds and moisten with the beaten egg and milk until the mixture forms a stiff dough. Turn onto a floured board and roll out thinly. Cut into rounds. Place on a greased baking tray and prick each one with a fork. Bake for 10 minutes in the oven.

Meryl says : Whether they fix your digestion or not, these biscuits are very tasty. They'll keep for a week in an airtight tin – that’s unless they are snapped up for a morning coffee treat! 

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