ABERNETHY BISCUITS

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ABERNETHY BISCUITS

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8 oz. plain flour
1/2 tsp. baking powder
3 oz. butter
3 oz. castor sugar
1 tsp. caraway seeds
1 beaten egg
milk

Sift the flour and baking powder into a bowl. Rub in the butter, then stir in the sugar and caraway seeds. Mix with the beaten egg and enough milk to make a stiff dough. Turn on to a floured board and roll out thinly. Cut into rounds and prick centers with a fork. Bake on a greased baking sheet in a moderate oven (375°) for about 10 minutes.

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