Fork Biscuits
Rachael French
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Rachael gave these to relatives when they visited recently, and said they go best with a hot cup of tea. The recipe is adapted from an old Country Homes and Interiors recipe from 1987, where they gave two variants: orange and chocolate.
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Ingredients
- 100 g butter | softened
- 50 g caster sugar
- 125 g self-raising flour [only 100 g if you use cocoa]
- Zest of 1 small orange | grated [if you want the orange version]
- 25 g cocoa [if you want the chocolate version]
Method
Lightly butter a large baking tray with the butter-paper.
Beat the butter with the sugar to a cream.
Add the orange zest or cocoa, depending on which type you are making, and mix well.
Slowly add the flour while you keep beating.
As it starts to clump, take out the mixer and use your fingers to roll the dough together.
Divide the mix into 16 equal balls and arrange evenly-spaced on the buttered baking tray.
Press a wet long-tined fork into each ball to make the parallel marks.
Bake for 20 minutes or until they starting to colour.
Remove from the oven and leave on the tray for a minute to let them firm up, then lift off carefully with a palette-knife or silicon spatula onto a wire rack and leave to cool completely.
There is a recipe for plain fork biscuits in Mary Berry’s collection which originally came from an old Cordon Bleu book (but it’s not in the Hume & Downes 1963 paperback edition) but it seems to be unrelated to this one.
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