Classic Abernethy Biscuits Recipe
A traditional artisan bake offering a delicate, buttery crumb and golden exterior, served fresh with clotted cream, preserves, or rich salted butter.
Ingredients
- • 220g plain flour
- • ¾ teaspoon baking powder
- • Pinch of salt
- • 80g unsalted butter (cold, cubed)
- • 80g caster sugar
- • 1 tsp caraway seeds (optional)
- • 1 medium egg (beaten)
- • 2 tbsp milk
Preparation Steps
Sift the flour, baking powder and salt into a large mixing bowl.
Add the butter and rub into the flour between your fingers until the mixture resembles breadcrumbs.
Stir in the sugar and caraway seeds (optional) with a wooden spoon.
Add the beaten egg and milk. Stir until everything starts to come together into a dough.
Shape the dough into a ball with your hands, then wrap in cling film and chill in the fridge for 30 minutes.
Preheat the oven to 180C and line two large baking trays with baking paper.
Roll out the dough on a lightly floured surface to approx. 2-3mm in thickness.
Use a round cookie cutter (about 6-7cm in diameter works well) to cut circles out of the dough. Place these on the prepared trays.
Use a skewer or cocktail stick to prick small holes all over the surface of the biscuits.
Bake for 11-13 minutes or until firm and pale golden.
Leave on the trays for about 10 minutes before transferring to a wire rack to cool.