Fork biscuits
Buttery and chocolatey melt-in-your-mouth fork biscuits from Mary Berry!
Ingredients
- 115 gram or 1/2 cup unsalted butter at room temperature
- 50 grams or 1/4 cup granulated or castor sugar
- 1 tsp vanilla extract
- 125 grams or 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 20 grams or 1/4 cup unsweetened cocoa powder
Instructions
- Preheat your oven to 180 C/350 C . Line a cookie sheet with parchment or grease well.
- Whisk together the cocoa ,flour , baking powder and salt in a mixing bowl. Keep aside.
- In another bowl, cream the butter and sugar with the vanilla until light and fluffy . This will take 5 to 8 minutes with an electric mixer and few minutes longer with a wooden spoon.
- Add the cocoa mixture and beat until it comes together into a soft dough. This will take 2 to 3 minutes.
- Make balls of the cookie dough , each ball being about a tablespoonful of dough.
- Place on your prepared cookie sheet , keeping at least 2 inches in between.
- Using a fork, press down into each dough ball to flatten the dough and leave the characteristic imprint.
- Bake for 14 to 16 minutes.
- Let rest on the sheet for 5 to 10 minutes and then gently transfer to a wire rack to cool completely.
Notes
The recipe makes around 24 cookies of 4 cm diameter .
You will know your cookies are done when they spread and slightly darken around the edges. They will still seem soft, but will set up as they cool.
If your dough seems too stiff, add a tablespoon of milk.
If the fork, sticks to the dough, dip it in cocoa .
These can be stored in an airtight container for up to 3 days.
If you use salted butter, skip the salt in the recipe.
I use a measuring cup of 240 ml capacity.
You will know your cookies are done when they spread and slightly darken around the edges. They will still seem soft, but will set up as they cool.
If your dough seems too stiff, add a tablespoon of milk.
If the fork, sticks to the dough, dip it in cocoa .
These can be stored in an airtight container for up to 3 days.
If you use salted butter, skip the salt in the recipe.
I use a measuring cup of 240 ml capacity.