Fork biscuits are plain and simple: a butter-enriched dough, imprinted with a fork pattern and baked until crisp and golden. These biscuits are great because of their simplicity and taste. They are excellent as a tea biscuits, school lunch box biscuits, they go very nice with fruits (apples, for example) and all you need are 3 basic ingredients – flour, sugar and butter. The measures in this recipe are enough to make 32 biscuits.
250 g butter, at room temperature, plus extra for greasing
125 g caster sugar
300 g self-raising flour
Lightly grease 2 baking trays with butter.
Put the butter into a large bowl and beat with a wooden spoon to soften it. Gradually beat in the caster sugar, then stir in the flour. Use your hands to gather the mixture together into a soft but not sticky dough.
Roll the dough into balls about the size of walnuts and place well apart on the baking tray. Dip a fork into cold water and press on top of each ball to flatten it and imprint the fork pattern.
Bake in batches in a preheated oven at 180°C for 15 – 20 minutes until the biscuits are a very pale golden colour. Transfer the biscuits from the baking tray to a wire rack and leave to cool completely.
You may add finely grated lemon zest (1 lemon) into the dough and it will give the biscuits a very subtle lemony taste.