Biscuit

Fork biscuits

Trisha


Refill your biscuit tin with these simple treats which take their title from the fork indent added earlier than baking. Dip them in chocolate, should you like, for added indulgence

  • Preparation and cooking time
    • Prep:20 minutes
    • Prepare dinner:15 minutes
    • plus cooling
  • Straightforward
  • Makes 18-20 biscuits

  • Egg-free
  • Nut-free
  • Vegetarian

Vitamin: Per serving (20)
Nutrient Unit
kcal 75
fats 4g
saturates 3g
carbs 8g
sugars 3g
fibre 0.3g
protein 1g
salt 0.16g

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Substances

  • 100g salted butter, softened
  • 50g caster sugar
  • 1 tsp vanilla extract
  • 150g self-raising flour
  • 100g darkish chocolate, to high (elective)

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Technique

  • STEP 1

    Warmth the oven to 180C/160C fan/gasoline 4. Line a big baking tray with baking parchment. Tip the butter and sugar right into a bowl and beat, utilizing electrical beaters or a stand mixer, for 3-5 minutes, till actually comfortable and creamy. Pour within the vanilla and beat for 20 seconds, till effectively integrated. Add the flour and stir collectively utilizing a spatula. As soon as nearly blended in, convey collectively along with your fingers.

  • STEP 2

    Divide the dough into 18-20 balls, weighing roughly 15g every, and roll into balls. Put the balls on the ready baking trays, effectively spaced aside. Utilizing a fork dipped in water, gently press all the way down to flatten the balls, and depart a fork indent. Bake for 12-15 minutes, till pale golden across the edges. Go away to chill utterly on the trays.

  • STEP 3

    To cowl the biscuits with chocolate, soften the chocolate in a heatproof bowl, set over a pan of gently simmering water. Line a baking tray with baking parchment. As soon as the biscuits have cooled, dip half of every biscuit into the chocolate, then fastidiously switch to the rack to set.

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