These biscuits first made their appearance in an old red Cordon Bleu
cookery book, and I’ve been making them for years.
Equipment needed: 2 baking trays
100g (4oz) butter, softened
50g (2oz) caster sugar
150g (5oz) self-raising flour
Preheat the oven to 180°C /fan 160°C/ gas 4. Lightly
butter the baking trays.
Measure the butter into a bowl and beat to soften.
Gradually beat in the sugar and then the flour. Bring the
mixture together with your hands to form a dough. Form
the dough into 16 balls about the size of a walnut and place
spaced well apart on the prepared baking trays. Dip a fork in
a little water and use this to flatten the biscuits.
Bake in the preheated oven for 15–20 minutes until
a very pale golden. Lift off the baking tray and leave to cool
completely on a wire rack.
To make Chocolate Fork Biscuits, follow the recipe above, but
use only 120g (4½oz) self-raising flour along with 15g (½oz)
cocoa powder. Bake until browned.
To make Orange or Lemon Fork Biscuits, follow the recipe
above but add the grated zest of 1 small orange or lemon
when you beat in the caster sugar. Bake until very