Cake & Cookie Recipes > Caraway Biscuits

How to make caraway biscuits:
Not everyone's favourite, caraway seeds are a traditional cake and biscuit flavouring. If you don't like caraway you could substitute poppy seeds.


2 cups of plain/all purpose flour
pinch of salt
1/3 cup butter, cut into small pieces
1 and 1/4 cup caster/superfine sugar
1 egg, beaten
2 tablespoons caraway seeds
brown crystal sugar for sprinkling
a little milk for brushing
(see measure conversions for more information)


- Lightly grease several baking trays.
- Sieve the flour and salt into a mixing bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the caster/superfine sugar.
- Add the egg and the caraway seeds to the mixture and mix to form a soft dough.
- Roll out the dough thinly on a lightly floured surface.
- Cut out 36 rounds with a 2 1/2 inch biscuit/cookie cutter.
- Put the rounds onto the prepared baking trays.
- Brush with a little milk and sprinkle with brown crystal sugar.
- Bake in a preheated oven 160 degrees C. for 15 mins until golden and crisp.
- Leave the cookies to cool on a wire rack.