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Mary Berry Fork Biscuits

A classic British teatime biscuit made from just three ingredients, rolled into balls and flattened with a fork before baking until pale golden.
Print Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 30 minutes
Servings: 16 Biscuits
Cuisine: British
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 100 g butter softened
  • 50 g caster sugar
  • 150 g self-raising flour

Method
 

  1. Preheat the oven to 180°C, or 160°C fan, gas mark 4. Lightly grease two baking trays.
  2. Measure the butter into a bowl and beat until soft.
  3. Gradually beat in the sugar, then the flour, until the mixture starts to come together.
  4. Bring the mixture together with your hands to form a dough. Stop working it as soon as it holds together in one piece.
  5. Divide the dough into 16 pieces and roll each into a ball roughly the size of a walnut. Space them well apart on the prepared trays.
  6. Dip a fork in a little water and press down on each ball to flatten it into a rough circle with ridged fork marks across the top.
  7. Bake for 15 to 20 minutes, until very pale golden rather than properly browned.
  8. Lift off the trays and leave to cool completely on a wire rack.

Notes

  • Softened butter should give easily when pressed, not be shiny or oily. If the dough feels too soft, chill the shaped balls for 10 minutes before baking.
  • Store in an airtight tin for 4 to 5 days. Dough can be frozen: roll into balls, open freeze until solid, then bag up. Bake from frozen with a few extra minutes.