As keen followers of naval fiction will be all too aware, the eagerly awaited 17th novel in the Thomas Kydd series, “Inferno” written by the brilliant Julian Stockwin was released on 6th October 2016. Although not a great reader of naval fiction, I am a fan of the audiobooks, so downloaded Inferno a few days after its release.
I’m not going to give away the plot or storyline. If you want to know more, you’ll have to buy or download Julians book.
However, I will say that part of the way through, Kydd returns to his cabin and notices a welcome plate of caraway biscuits on the sideboard.
This got me curious, so I went away and researched. Caraway biscuits are similar to what we in the UK would call “Abernethy” biscuits. There was therefore no difficulty in locating a recipe and I duly whipped up a batch of 16. The recipe can be found in many places, but I used the following:
- 8 oz plain flour
- 3 oz butter or baking margarine
- 3 0z sugar
- 1/2 level teaspoon baking powder
- 1/2 level teaspoon caraway seeds
- 1 tablespoon milk
- 1 egg.
The method is as follows:
- Sift together the flour and baking powder
- Rub in the fat
- Add the sugar and the caraway seeds and mix well
- Add the egg and milk
- Mix to a soft dough, do not overwork the mixture, add a dusting of flour if it seems a little wet.
- Roll out to a biscuit thickness
- Cut out with a fluted cutter approximately 16 biscuits
- Prick the top of the biscuits all over with a fork
- Bake at 160-170 degrees fan for about 10 minutes until very lightly golden. Do not let the biscuits over bake, they burn easily.
- Cool on a rack or plate