Classic Abernethy Biscuits Recipe
These buttery, crumbly biscuits are a bit like a digestive biscuit, but with the addition of caraway seeds to give them their distinctive flavour.
We love making easy Scottish classics, so our Abernethy Biscuit recipe stays close to the original. They’re perfect with a cup of tea!
Nutrition Facts
Ingredients
Instructions
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.
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