Fill up your biscuit tin with these easy treats which take their name from the fork indent added before baking. Dip them in chocolate, if you like, for added indulgence
- Preparation and cooking time
- Prep:20 mins
- Cook:15 mins
- plus cooling
- Easy
- Makes 18-20 biscuits
- Egg-free
- Nut-free
- Vegetarian
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Ingredients
- 100g salted butter, softened
- 50g caster sugar
- 1 tsp vanilla extract
- 150g self-raising flour
- 100g dark chocolate, to top (optional)
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Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Line a large baking tray with baking parchment. Tip the butter and sugar into a bowl and beat, using electric beaters or a stand mixer, for 3-5 mins, until really soft and creamy. Pour in the vanilla and beat for 20 seconds, until well incorporated. Add the flour and stir together using a spatula. Once almost mixed in, bring together with your hands.
- STEP 2
Divide the dough into 18-20 balls, weighing roughly 15g each, and roll into balls. Put the balls on the prepared baking trays, well spaced apart. Using a fork dipped in water, gently press down to flatten the balls, and leave a fork indent. Bake for 12-15 mins, until pale golden around the edges. Leave to cool completely on the trays.
- STEP 3
To cover the biscuits with chocolate, melt the chocolate in a heatproof bowl, set over a pan of gently simmering water. Line a baking tray with baking parchment. Once the biscuits have cooled, dip half of each biscuit into the chocolate, then carefully transfer to the rack to set.
