I want to make these…and hide in a closet and eat them all myself…I wonder if they would aid in their own digestion? LOVE! Check them out!
After my recent little sojourn into traditional baking with Tudor marchpane, I thought that it would be a nice link to today’s recipe – a fairly simple biscuit flavoured with that rather “olde worlde” flavour, caraway seeds. I love that spice – it is delicious in cheeses and sugary sweets alike, and adds a lovely aromatic flavour to biscuits when you bite into them. As the flavour stays in the seeds, you get little bursts of caraway as you munch on the biscuit.
So I set about writing this post thinking that it was another piece of Scottish baking – I assumed, perhaps not unreasonable, that Abernethy biscuits were named after the town of Abernethy in Perthshire (my part of the country, what’s not to love about that?). And according to my mum’s research about our family tree, I think we even have links to the town. Brilliant!
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