Abernethy Biscuits

These traditional Scottish biscuits (or cookies to our American cousins) don't get their name from the town in Perthshire, but from a Doctor Abernethy who suggested the addition of caraway seeds and sugar to plain biscuits.

Ingredients

• 2 cups plain flour
• 75g caster sugar (although granulated sugar will do)
• 75g butter
• 1/2 teaspoon baking powder
• 1/2 teaspoon caraway seeds
• 1 tablespoon milk
• 1 standard egg

1. Sift the flour and baking powder, then rub in the butter until thoroughly mixed .
2. Mix in the sugar and caraway seed, then add the milk and egg to make a stiff dough.
3. Roll the mixture on a floured surface until it is an appropriate thickness for a biscuit.
4. Cut out the biscuits with a three-inch plain cutter, rolling the trimmings to make more as required.
5. Prick the top of the biscuits with a fork, and place on greased baking trays.
6. Bake in a preheated oven at 190C/375F for ten minutes until golden brown.
7. Cool and store in an airtight container (although they are yummy fresh from the oven).