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Catherine Brown

Abernethy Biscuits

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Preparation info
  • Yield:

    8

    biscuits
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

A ‘light’ shortbread, made with less fat, they are named – not after the town – but after the distinguished Scots surgeon, Dr John Abernethy (1764-1831) who got his local baker to make them as a ‘health’ biscuit to give to his patients.

Ingredients

  • 100 g (3½ oz) plain flour
  • 1 teaspoon baking powder

Method

Preheat the oven to 350°F/180°C/Gas 4. Grease baking tin lightly with oil.

Mixing and Baking

Put the flour, baking powder, fat and sugar into a bowl. Rub in the fat. Add the milk and egg to make a soft but pliable dough. Divide into 8 piece

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