ABERNETHY BISCUITS: which are a cross between an 'all butter' and a shortcake biscuit, are famously made in Edinburgh by Simmers (Estd 1888) and are named after their Scottish inventor Dr John Abernethy. Abernethy (Scottish Gaelic: Obar Neithich) is a village in Perth and Kinross, Scotland, situated 8 mi (13 km) south-east of Perth.. The town takes its name from the celtic word 'Aber' and 'Nethy' which is the name of the river.
Alternative Abernethy Biscuits recipe:
Ingredients:
5 1/2 cups all-purpose flour
1 1/2 teaspoons lemon zest
1 1/2 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 cups shortening
3 eggs
3 tablespoons milk
3 tablespoons caraway seed
Directions:
Preheat oven to 375 degrees F. Grease baking sheets or line them with parchment paper
In a large bowl, combine the flour, sugar, and baking powder. Cut in the shortening until the mixture resembles coarse crumbs.
In another bowl, beat the eggs, milk, seeds and lemon zest until blended well. Add to the dry ingredients and blend until smooth. If the dough seems a bit stiff, add extra milk, one tablespoon at a time.
On a floured surface, roll dough out 1/4 inch thick and cut using a 2-inch round cutter. Place cookies 2 inches apart on prepared baking sheet.
Bake in preheated oven until edges are lightly browned, 7 to 10 minutes. Cool on wire rack.
Ingredients:
5 1/2 cups all-purpose flour
1 1/2 teaspoons lemon zest
1 1/2 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 cups shortening
3 eggs
3 tablespoons milk
3 tablespoons caraway seed
Directions:
Preheat oven to 375 degrees F. Grease baking sheets or line them with parchment paper
In a large bowl, combine the flour, sugar, and baking powder. Cut in the shortening until the mixture resembles coarse crumbs.
In another bowl, beat the eggs, milk, seeds and lemon zest until blended well. Add to the dry ingredients and blend until smooth. If the dough seems a bit stiff, add extra milk, one tablespoon at a time.
On a floured surface, roll dough out 1/4 inch thick and cut using a 2-inch round cutter. Place cookies 2 inches apart on prepared baking sheet.
Bake in preheated oven until edges are lightly browned, 7 to 10 minutes. Cool on wire rack.
Credit for recipe: Janette MacDonald
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