These classic fork biscuits are buttery, light and simple to make. Enjoy them plain or dress them with a chocolate drizzle for an extra treat.
You might also enjoy other cookie recipes like chocolate biscuits, peanut butter chocolate cookies, chewy oat and raisin cookies, and classic chocolate chip cookies.
⭐️ Why this recipe works
- Simple ingredients: Made from basic pantry staples like butter, flour and sugar.
- Quick preparation: The dough comes together in minutes.
- Versatile: Easy to customise with flavours or toppings.
- Perfect texture: Light, crumbly and slightly crisp when baked correctly.
- Kid-friendly: Children can help shape and flatten the biscuits.
🧾 Ingredients overview
- Butter: Adds richness and a tender crumb.
- Plain flour (all-purpose): Gives structure to the biscuits.
- Baking powder: Helps the biscuits rise slightly for a light texture.
- Caster (granulated) sugar: Sweetens and aids gentle browning.
- Vanilla extract (optional): Adds a subtle aromatic note.
- Dark or milk chocolate (optional): Melt and drizzle for a finishing touch.
👩🏻🍳 Here’s how to make it
Mary Berry’s easy fork biscuits — step by step
- Preheat the oven: Heat to 180°C (160°C fan) / 350°F. Lightly butter or line two baking trays.
- Beat the butter: In a bowl, soften the butter with an electric whisk. Gradually add the sugar and beat until combined and creamy.
- Form the dough: Stir in the flour and vanilla (if using) until a soft dough forms.
- Shape the biscuits: Roll the dough into 16 walnut-sized balls and place them on the prepared trays, leaving about 5 cm (2 in) between each.
- Flatten with a fork: Dip a fork in water and press gently on each ball to flatten slightly. Dipping the fork prevents it from sticking.
- Bake: Bake for 15–20 minutes until the biscuits are a very pale golden colour.
- Cool: Transfer the biscuits to a wire rack and cool completely.
- Optional chocolate drizzle: Melt chocolate in short bursts in the microwave or over a double boiler and drizzle over cooled biscuits. Allow the chocolate to set for about 30 minutes.
📖 Variations
- Butter substitute: Use margarine or a dairy-free block for a vegan option.
- Flavour additions: Fold in a teaspoon of cinnamon or a tablespoon of cocoa powder for a different profile.
- Chocolate chips: Mix in mini chips instead of drizzling melted chocolate.
💡 Chef’s guide: expert tips
Here are a few practical tips to ensure success with this recipe.
- Chill the dough: If it feels too soft to shape, chill for 15 minutes to make it easier to handle.
- Prevent sticking: Dip the fork in water each time before flattening the biscuits.
- Measure flour correctly: Spoon flour into measuring cups and level with a knife rather than scooping directly from the bag to avoid packed flour and dense results.
🍯 Storing and reheating leftovers
- Fridge: Store cooled biscuits in an airtight container for up to one week.
- Freezer: Freeze baked or unbaked biscuits in a freezer-safe bag for up to three months.
- Reheat: Warm in a 150°C oven for 5–10 minutes to refresh texture.
❓ Recipe FAQs
Melt chocolate in short bursts in the microwave, stirring between bursts, or melt gently over a double boiler to avoid scorching.
Make sure the butter isn’t too warm. If needed, chill the shaped dough briefly before baking.
Add grated lemon or orange zest, or try a small amount of a complementary extract such as almond for extra flavour.
Looking for other cookie recipes like this? Try these classics and experiment with variations to suit your taste.
If you try these Mary Berry’s easy fork biscuits, please leave a comment and a star rating — feedback is always appreciated.
Mary Berry’s Fork Biscuits Recipe
Ingredients
- 100 g (½ cup) butter
- 150 g (1 cup) plain flour (all-purpose)
- 2 teaspoons baking powder
- 50 g (¼ cup) caster sugar
- 1 teaspoon vanilla extract, optional
- 50 g (1 ¾ oz) dark or milk chocolate, melted for serving (optional)
Instructions
-
Preheat your oven to 180°C (160°C fan). Lightly butter or line two baking trays.
-
Beat the butter with an electric whisk until softened. Gradually add the sugar and continue to beat until combined.
-
Mix in the flour and vanilla (if using) to form a dough.
-
Shape the dough into 16 walnut-sized balls and place on the baking trays, leaving about 5 cm between each.
-
Dip a fork in water and use it to flatten each biscuit.
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Bake for 15–20 minutes until the biscuits are a very pale golden colour.
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Remove from the oven and transfer to a wire rack to cool completely.
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If desired, melt chocolate and drizzle over cooled biscuits. Allow the chocolate to set for about 30 minutes.
Notes
- Flour substitute: If you have self-raising flour, use 150 g and omit the baking powder.
- Storage: Keep biscuits in an airtight container for up to one week.
- Variations: Add a pinch of salt or try almond or lemon extract for a twist.
Nutrition
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Carbohydrates: 16g
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Protein: 2g
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Fat: 9g
Meet the chef!
Hi, I’m Debs, a Cordon Bleu-trained chef who focuses on straightforward, budget-friendly recipes that deliver great flavour. Explore more recipes designed to make everyday cooking enjoyable and reliable.
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