My Kitchen Table » Fork Biscuits
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These biscuits first made their appearance in an old red Cordon Bleu cookery book, and I’ve been making them for years.

Makes 16

Equipment needed: 2 baking trays

100g (4oz) butter, softened
50g (2oz) caster sugar
150g (5oz) self-raising flour
Step One
Preheat the oven to 180°C /fan 160°C/ gas 4. Lightly butter the baking trays.
Step Two
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.
Step Three
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 pale golden.

I’ve made these lots of times, I was just checking other ideas, great recipe and off to try adding orange zest. You can add chopped glace cherries or chocolate drops to the mix too for something different.

Claire Hart
Added on May 3rd, 2014

We’d love to see some pictures? why not upload them in a comment?

My Kitchen Table
Added on March 17th, 2014

Have you changed butter? Or maybe you’re overworking the mixture? Try adding a little more butter, after all there’s no such thing as too much and they will only be all the moorish. Let us know if you manage to resolve it!

My Kitchen Table
Added on March 17th, 2014

I’ve used this recipe very successfully for many years. But recently it just hasn’t worked! I can’t get the mixture to form a dough – it just crumbles. Why’s this?

Mary Castles
Added on March 10th, 2014

Lovely biscuits, tried with lemon and also chocolate bu added crushed pistachio to latter. Yield of 16 with each of 18grm,bit less of chocolate due to less final mixture.

Added on March 6th, 2014

As we are on a very tight budget I used baking Marge instead of butter & grated zest of one whole lemon, cooked in a gas oven, mark 4 for 20 minutes. Only problem was 15 biscuits lasted a max of 5 minutes in or house. Might have to mass produce.

Robin Marcks
Added on February 1st, 2014

Delicious. All Mary Berry’s recipe can be totally relied on.

Pat Lince
Added on April 19th, 2013

These are delicous and even better sandwiched together with a little butter cream or chocolate spread. Mmmmm!

Added on January 28th, 2013

Nice recips

Added on April 23rd, 2012

Hi Maureen, the temperature is 180 for a normal oven and 160 for a fan oven – I hope that clarifies it for you!

Added on January 30th, 2012

I have just made the Fork Biscuits, and followed the recipe exactly, but to my dismay after 15 minutes of cooking they were almost burnt.I am no expert but feel sure that the temperature for a fan oven, should be 20 degrees less than a normal oven? Therefore all the oven temperatures in this book are incorrect. Please advise me if I am wrong.

Maureen Parkin
Added on January 27th, 2012

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