Mary Berry Fork Biscuits

These fork biscuits are light, buttery, and incredibly easy to make! A classic recipe that’s been enjoyed for years, these biscuits have a crisp texture with a soft, crumbly bite. Perfect with a cup of tea, they can also be customised with chocolate or citrus flavours.

Ingredients Needed:

• 100g (4oz) butter, softened
• 50g (2oz) caster sugar
• 150g (5oz) self-raising flour

How To Make Fork Biscuits:

1. Preheat the Oven: Heat the oven to 180°C/fan 160°C/gas 4. Lightly butter two baking trays to prevent sticking.
2. Make the Dough: In a mixing bowl, beat the butter until soft. Gradually beat in the caster sugar, then mix in the self-raising flour. Bring everything together with your hands to form a soft dough.
3. Shape the Biscuits: Divide the dough into 16 balls (each about the size of a walnut) and place them well apart on the prepared baking trays. Dip a fork in a little water and gently press down on each biscuit to flatten.
4. Bake Until Golden: Place in the oven and bake for 15–20 minutes, or until very pale golden. Remove from the baking tray and cool completely on a wire rack.
5. Serve & Enjoy: Once cooled, these biscuits are ready to enjoy with tea or coffee!

Recipe Variations

• Lemon Fork Biscuits: Mix in the zest of 1 small lemon for a bright, tangy twist. Bake at 180°C/fan 160°C/gas 4 for 15–20 minutes until pale golden.
• Orange Fork Biscuits: Add the zest of 1 small orange when mixing in the sugar for a light, citrusy flavour. Bake at 180°C/fan 160°C/gas 4 for 15–20 minutes until pale golden.
• Chocolate Fork Biscuits: Swap 30g (1oz) self-raising flour for 15g (½oz) cocoa powder to give these biscuits a rich, chocolatey taste. Bake until lightly browned.

Recipe Tips

• For a Crispier Texture: Bake on the longer side (closer to 20 minutes) for a firmer bite.
• Dipping the Fork in Water: This helps prevent the dough from sticking when flattening the biscuits.

How To Store & Freeze

In the Cupboard: Store in an airtight container at room temperature for up to 1 week.

In the Freezer: Freeze the unbaked dough balls in an airtight container for up to 3 months. Bake straight from frozen, adding an extra 2–3 minutes to the baking time.

Try More Recipes:

• Mary Berry Ginger Oat Crunch Biscuits
• Mary Berry Butter Biscuits
• Mary Berry Cinnamon Biscuits
• Mary Berry Abbey Biscuits