Abernethy Biscuits (Part 1)

1. 90 g (3 oz) butter or margarine.                                            4. 15 g (1/2 oz) carraway seeds
2. 500 g (1 lb) flour.                                                                5. Milk.
3. 60 g (2 oz) castor sugar.

    Rub the butter into the flour, then add the sugar and carraway seeds. Moisten with a little milk. Roll out till paste is 1 cm. (1/2 inch) thick. Cut with a small cutter, prick with a fork and bake in a quick oven until golden-brown.