Abernethy biscuits share their name with a small town in Perthshire but their name actually derives from a Dr Abernethy who suggested the addition of caraway seeds and sugar to plain biscuits. For the removal of doubt, a biscuit in Scotland is often termed a cookie elsewhere in the world

Recipe Ingredients:
One standard egg
8 oz plain flour
One tablespoon milk
3 oz caster sugar (granulated will do)
3 oz butter
Half a level teaspoon baking powder
Half a level teaspoon of carraway seeds (this can be varied according to taste)

Method:

Sift the flour and baking powder and rub in the butter until it is thoroughly mixed. Mix in the sugar and carraway seeds and then add the egg and milk to make a stiff dough.

Roll the mixture on a floured surface until it is the thickness required for a biscuit/cookie. Cut out with a three-inch plain cutter (again this can be varied if you require larger biscuits), rolling the trimmings to make more, as required. Prick the top of the biscuits with a fork and place on greased baking trays (cookie sheets) and bake in a pre-heated oven at 375F/190C/Gas Mark 5 for ten minutes until a light golden brown.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide