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💗  ✨ Karling | UGC Creator
💗 ✨ Karling | UGC Creator
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Thursday 27 August 2026 14:02:23 GMT
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🏴󠁧󠁢󠁳󠁣󠁴󠁿 ABERNETHY BISCUITS 🏴󠁧󠁢󠁳󠁣󠁴󠁿 These delicately flavoured butter biscuits were designed in the 18th century by a surgeon named John Abernethy - coincidentally the name of a Scottish town in Perthshire - as a digestive aid, the caraway adding a carminative effect of preventing flatulence!  They are a very popular biscuit in Scotland and are perfect with a cuppa. If you don’t like the whole seeds in the biscuit, you can toast and grind as I have done with the sugar topping, but the caraway flavour is what differentiates these lovely wee biscuits.  Makes 25-30 small biscuits 200g plain flour 1 tsp baking powder Pinch of salt 100g cold butter, cubed 100g caster sugar  1 tsp caraway seeds 1 egg Splash of milk Add flour, baking powder and salt to stand mixer with a paddle attachment. Add the butter and slowly mix till it is combined to a chunky breadcrumb stage. Add the sugar and caraway seeds, mix briefly, then add the beaten egg. With the mixer going add a splash of milk and let the dough slowly come together. Roll it out with a sprinkle of flour to approx 5mm thickness, and using a cookie cutter, cut into rounds, and move to a lined baking tray. Continue until all the dough is used up. I like to use a smallish cutter but the size is completely up to you. With a cocktail stick, poke holes on the surface of each biscuit then bake at 180c fan forced for 15 minutes until slightly golden.  While they are baking, lightly toast a tsp of caraway seeds then crush and mix with 2-3 tsps of caster sugar. When the biscuits come out, sift this sugar mixture generously over the top and leave to cool. Store in an airtight container and enjoy with your tea or coffee.  #biscuits #cookies #butter #scottish #FoodTok
🏴󠁧󠁢󠁳󠁣󠁴󠁿 ABERNETHY BISCUITS 🏴󠁧󠁢󠁳󠁣󠁴󠁿 These delicately flavoured butter biscuits were designed in the 18th century by a surgeon named John Abernethy - coincidentally the name of a Scottish town in Perthshire - as a digestive aid, the caraway adding a carminative effect of preventing flatulence! They are a very popular biscuit in Scotland and are perfect with a cuppa. If you don’t like the whole seeds in the biscuit, you can toast and grind as I have done with the sugar topping, but the caraway flavour is what differentiates these lovely wee biscuits. Makes 25-30 small biscuits 200g plain flour 1 tsp baking powder Pinch of salt 100g cold butter, cubed 100g caster sugar 1 tsp caraway seeds 1 egg Splash of milk Add flour, baking powder and salt to stand mixer with a paddle attachment. Add the butter and slowly mix till it is combined to a chunky breadcrumb stage. Add the sugar and caraway seeds, mix briefly, then add the beaten egg. With the mixer going add a splash of milk and let the dough slowly come together. Roll it out with a sprinkle of flour to approx 5mm thickness, and using a cookie cutter, cut into rounds, and move to a lined baking tray. Continue until all the dough is used up. I like to use a smallish cutter but the size is completely up to you. With a cocktail stick, poke holes on the surface of each biscuit then bake at 180c fan forced for 15 minutes until slightly golden. While they are baking, lightly toast a tsp of caraway seeds then crush and mix with 2-3 tsps of caster sugar. When the biscuits come out, sift this sugar mixture generously over the top and leave to cool. Store in an airtight container and enjoy with your tea or coffee. #biscuits #cookies #butter #scottish #FoodTok

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