Fork biscuits
Fill up your biscuit tin with these easy treats which take their name from the fork indent added before baking. Dip them in chocolate, if you like, for added indulgence
Melting moments
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 24
Skip to ingredients
- 200g buttersoftened
- 150g golden caster sugar
- 1 egg
- ¼ tsp vanilla extract
- 250g self-raising flour
- 50g oats
- 12 glacé cherrieshalved
Nutrition: Per serving (20)
- kcal144
- fat7g
- saturates4g
- carbs17g
- sugars6g
- fibre1g
- protein2g
- salt0.25g
Method
step 1
Heat the oven to 190C/170C fan/gas 5 and line two baking trays with baking parchment. Tip the butter, sugar, egg, vanilla and flour into a bowl with a small pinch of salt and beat everything together until completely mixed into a dough.
step 2
Tip the oats into a shallow dish. Divide the dough into 24 equal pieces (each should weigh 25-30g), then roll each piece into a ball. Roll the balls in the oats and put 12 on each tray, evenly spaced apart. Flatten each ball down a little then press a cherry half into the middle.
step 3
Bake the biscuits for 20 mins, or until golden. Leave to cool on the tray for a few mins then transfer to a wire rack to cool completely. The biscuits will keep for up to three days in a container or biscuit tin.
