Abernathy Biscuits

These are a Scottish treat, and they were supposedly named after a Dr. Abernathy, who created them for aiding digestion, instead of for the town of Abernathy in Perthshire, Scotland. 

Regardless, they are yummy! Like a cross between a shortbread cookie and a biscuit (as we know them), they are great with a cup of tea. You can make them without the caraway seed, but I encourage you to try it (even if you do not like seeded rye bread) because the caraway adds a great taste to the biscuits without overpowering them.

Here's my take on the classic recipe:

Ingredients

• 8 ounces of flour
• 3 ounces of butter, diced
• 3 ounces of raw sugar
• 1 free range egg, beaten
• 1 teaspoon of baking powder
• 1 teaspoon of caraway seed
• 1/4 cup skim milk
• dash of salt

Directions

Heat oven to 350 degrees.

Place flour, baking soda, dash of salt and butter in food processor fitted with "S" blade. Pulse until mixture resembles fine crumbs. Pour into mixing bowl.

Stir in sugar and caraway seed. Add beaten egg and milk, and stir with a fork just until combined. Mixture will seem dry and be a little crumbly.

Turn out onto a floured surface and form into a round disk, careful to handle dough lightly (do not knead; biscuits will be tough). Roll to 1/4" thickness and cut into 2 inch disks (or with other shaped cutter desired) and place on baking sheet lined with parchment. (I used one of the sheets with the air pocket on the bottom to prevent things from over browning.)

Bake for 10-12 minutes, or until ever so slightly brown around edges. Do not brown the tops or they will be too crisp. Cool on racks and store in sealed container.

Great plain, or with a light schmear of butter or your favorite jam or marmalade.  And, of course, serve them with tea. :-)

Enjoy!

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