Caraway Biscuits RecipeOrigin: Britain Period: Traditional |
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Caraway seeds have been a feature of traditional British country cookery for many centuries, traditional Caraway Seed Cake being the classic example. These biscuits are part of that long heritage. Ingredients
225g plain flour 
Caraway Biscuits Preparation:Method:Sift the salt and flour into a mixing bowl then add the butter and rub into the mixture until it resembles fine breadcrumbs. Add the sugar and stir to combine then whisk the egg (reserve 1 tbsp) and add to the mixture along with the caraway seeds. Mix together to form a soft dough then turn onto a lightly-floured surface. Roll the dough out to about 6mm thick then cut into rounds with a 6cm pastry cutter. Arrange the rounds on a lightly-greased baking tray and brush with the reserved egg before scattering the demerara sugar over the top. Place in an oven pre-heated to 160°C and bake for about 12 minutes, or until crisp and lightly golden. Transfer to a wire rack to cool then store in an air-tight container. |
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