Abernethy biscuit

Abernethy_Biscuits..jpg

Abernethy biscuit is a type of biscuit that originated in Scotland. It was created by Dr. John Abernethy, a renowned 19th-century surgeon and lecturer. The biscuit was initially designed as a digestive aid, incorporating caraway seeds, which were believed to have beneficial effects on digestion.

History

The Abernethy biscuit was first made in the early 19th century. Dr. John Abernethy, who was concerned with the digestive health of his patients, formulated the biscuit to be a healthier alternative to the richer, sweeter biscuits that were popular at the time. The inclusion of caraway seeds was intended to help with digestion, as caraway was traditionally used for its carminative properties.

Ingredients

The traditional ingredients of an Abernethy biscuit include:

• Flour
• Butter
• Sugar
• Milk
• Baking soda
• Caraway seeds

Preparation

The preparation of Abernethy biscuits involves mixing the dry ingredients, including flour, sugar, and baking soda, with butter until the mixture resembles breadcrumbs. Milk is then added to form a dough, which is rolled out and cut into rounds. The biscuits are baked until they are golden brown.

Cultural Significance

Abernethy biscuits have a long-standing place in Scottish culinary tradition. They are often enjoyed with tea or coffee and are known for their distinctive flavor, which comes from the caraway seeds. The biscuit's association with Dr. John Abernethy also highlights the historical connection between food and medicine.

See also

• Digestive biscuit
• Shortbread
• Biscuit
• Scottish cuisine