Recipe: Fork Biscuits

These simple biscuits are quick to make and go perfectly with our lemon posset recipe, but they are just as nice enjoyed on their own or with a cup of tea. They are easy to adapt so you can introduce new flavours. Enjoy!

fork biscuits

Makes 16 biscuits


100g butter, softened

50g caster sugar

150 self-raising flour


Preheat oven to 180C or 160C for fan ovens. Line and then lightly butter a large baking tray, then set aside.

In a large mixing bowl, beat the butter until it has softened – or you can do this in your KitchenAid/mixer. Gradually beat in the sugar.

Stir in the flour (it may seem like there is too much at first) and bring the mixture together with your hands to form a dough. Add a tiny splash of water if the mixture is too dry – it will be a similar sandy consistency to shortbread before it finally comes together as a dough.

Divide the dough into 16 balls about the size of a walnut and space well apart from each other on your baking sheet.

Dip a fork in a little water and use this to press and flatten the balls into discs (see image below).

Bake the biscuits in the oven for 15-20 minutes until pale golden.

Lift off the tray (be careful when they first come out of the oven as they may crumble), and leave to cool completely on a wire rack.

This is the perfect accompaniment to our lemon possets.

You could adapt the recipe to include some cocoa (replacing some of the flour) for a chocolate biscuit, or add other flavours like lavender, citrus zest or orange blossom.fork biscuits

Leave a Comment