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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