Abernethy Biscuits are definitely underrated. They’re not generally the first thing you’d think of when it comes to naming Scottish foods, but they definitely deserve to be up there with the best!
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!
Why are they called Abernethy Biscuits?
Basic yet tasty, these digestive-style biscuits have been around since the 1820s.
The story is that it was invented by Doctor John Abernethy, who believed that illnesses were often caused by poor digestion.
Others say it was actually a baker at the place where John Abernethy ate lunch that invented it, but on the suggestion of the doctor, so named it after him.
The biscuit is a bit like a butter biscuit/shortcake, with caraway seeds that were originally added to help with digestion. You can increase or decrease the amount to suit your own tastes or omit them altogether for a more basic digestive biscuit.
Why make your own Abernethy Biscuits?
If you live in the UK, and especially Scotland, Abernethy Biscuits are pretty cheap at supermarkets.
However, there are a few reasons you might want to try and make homemade Abernethy Biscuits.
One is just that we love baking new things, and it’s always nice to give something a go!
Another is they may not be readily available for you wherever you are.
This homemade Abernethy Biscuit recipe is, we think, even tastier than the commercially produced kind! It’s a bit more buttery, and you can taste the caraway seeds too. Give it a go for yourself and see!
Things you’ll need to make Abernethy Biscuits
- Large Mixing Bowl
- Wooden Spoon
- Cling Film
- Large Baking Trays
- Baking Paper
- Round Cookie Cutter (6-7cm diameter)
- Skewer or Cocktail Stick
Ingredients for this Abernethy Biscuit Recipe
- 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
How to make Abernethy Biscuits – Step-by-step method
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.
Do you have to use caraway seeds?
We’ve included caraway seeds since these were the basis of the original Abernethy Biscuits and the reason John Abernethy invented them to help people with their digestion.
However, you can remove them if you’d rather not have them. We suggest giving it a go though!
How do you store Abernethy Biscuits?
Keep them in an airtight container. They’ll be at their best for around 3-4 days.
It is possible to freeze Abernethy Biscuits either before baking and add one to two minutes to the baking time or after baking and completely cooled. Leave at room temperature to thaw before eating.
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!
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
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.
- 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.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 29mgCarbohydrates: 13gFiber: 0gSugar: 4gProtein: 2g
The above values are an indication only.
Other delicious biscuit baking recipes to try:
- Empire Biscuit Recipe: Classic Scottish Double Biscuits
- Scottish Petticoat Tails Shortbread Recipe
- Simple Gypsy Creams Recipe
- The Most Excellent NYC Mini Egg Cookies Recipe
Pin for Later!
