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

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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.