These Chocolate Fork Biscuits are really chocolatey, melt in the mouth delicious & happen to be vegan too. It's the ultimate chocolate biscuits recipe that requires only few basic ingredients and is super easy to make.
I absolutely adore chocolate biscuits and when it comes to eating them I much prefer homemade ones, don't you? My Chocolate Fork Biscuits recipe is super simple and even though it takes slightly longer (not by much) then opening a packet of biscuits, it is so worth it. As we are trying to move towards eating more plant based diet this year I decided to make these biscuits vegan as well, however it's always up to you what ingredients you'd like to use for yours and I provide substitutions to make it easier for you as well.
Ingredients
Plain (All-Purpose) Flour - Feel free to use self-raising flour in its place and disregard baking powder.
Baking Powder - No need to use if using self-raising flour.
Caster (Fine) Sugar or Golden Caster Sugar - Fine sugar works best here but if you're stuck, granulated one will do too.
Dark Cocoa or Cacao Powder - For vegan baking I like to use Dr. Oetker Fine Dark Cocoa Powder (widely available) or Naturya Organic Cacao Powder* - both really chocolatey and rich but with raw cacao powder you also get the benefit of added vitamins and minerals. You can substitute both of these with any unsweetened cocoa powder if you don't need or want your biscuits to be vegan.
Vanilla Extract - It's optional here but does add to the flavour.
Vegan Block Butter/Spread - I would recommend using vegan block butter here instead of vegan spread in a tub as it's got higher fat content which is so important in baking. My favourite ones are Stork Original Baking Block or Naturli Organic Vegan Block. Both with 75% fat content and widely available in the supermarkets. If you don't need for these chocolate biscuits to be vegan, simply use unsalted butter.
Salt - Pinch of salt in chocolate bakes magically enhances chocolatey flavour. Give it a go and taste for yourself!
Equipment
The beauty of these biscuits is that you can make them with the help of a bowl and a wooden spoon. There really isn't a need for any special equipment which also makes these perfect for baking session with your kids. However, you can always use your kitchen gadgets if you prefer as I have below.
Fork
Baking Tray*lined with baking paper or reusable silicone baking mats*
Alternatively, you could put all the ingredients in the food processor with a blade (I use my trusty old Magimix*) and mix until dough comes together which I've done on numerous occasions myself.
Storing and Freezing Chocolate Fork Biscuits
These delicious chocolate biscuits will last up to a week if kept in airtight container.
To freeze baked biscuits simply wait for them to cool completely and freeze individually for up to a month. I no longer use clingfilm in my kitchen but found these multi-purpose snack/sandwich bags* are perfect for freezing small or individual portions of baked goods. You can also freeze them in the freezer safe box in layers separated with baking paper*. To defrost simply take them out of the freezer and allow to defrost on the kitchen counter. It won't take long.
The best way to freeze unbaked biscuits is to open freeze them first and once rock solid transfer them to the freezer safe bag or container until needed. My baking tin happens to fit in my freezer so I simply put it in until biscuits are frozen and then transfer them into the bag. There is no need to defrost these before baking. Simply pop them straight into preheated oven adding couple of extra minutes of baking time.
How to make Chocolate Fork Biscuits - Step-By-Step Instructions
- Preheat the oven to 180C/350F/Gas Mark 4.
- Put vegan baking spread/butter, sugar and vanilla extract (if using) in a large bowl and using wooden spoon or hand mixer beat until nice and pale.
- Sieve flour, baking powder, cocoa/cacao and salt into the bowl and mix until combined and dough starts coming together. At the end you might have to use your hand to gather the dough into a ball.
- Divide the dough into small, walnut size balls and put them on prepared baking tray. Make sure you leave some space in between the balls.
- Using fork flatten each of the balls gently to make a chocolate fork biscuit shape.
- Bake in preheated oven for approx. 15 minutes. Let them cool on the baking tray for 5 minutes before transferring them onto the cooling rack.
- Enjoy!
More recipes you might enjoy:
Chocolate Oatmeal Cookies (No-Bake, Vegan, Gluten-Free)
Biscoff Millionaire's Shortbread (No-Bake, Vegan)
Chocolate Shortbread Cookies with Mini Eggs
Dark Chocolate Cranberry Chestnut Cookies
Easy Chocolate Gingerbread Biscuits
Peanut Butter Millionaire's Shortbread
Chocolate Fork Biscuits (Vegan)
Ingredients
- 150 g plain (all-purpose) flour see notes
- 1 teaspoon baking powder see notes
- 70 g caster or golden caster sugar
- 20 g dark cocoa or cacao powder see notes
- 125 g vegan block butter or margarine (softenend) see notes
- 1 teaspoon vanilla extract optional
- pinch of salt
Instructions
- Preheat the oven to 180C/350F/Gas Mark 4.
- Put vegan baking spread/butter, sugar and vanilla extract (if using) in a large bowl and using wooden spoon or hand mixer beat until nice and pale.
- Sieve flour, baking powder, cocoa/cacao and salt into the bowl and mix until combined and dough starts coming together. At the end you might have to use your hand to gather the dough into a ball.
- Divide the dough into small, walnut size balls and put them on prepared baking tray. Make sure you leave some space in between the balls.
- Using fork flatten each of the balls gently to make a chocolate fork biscuit shape.
- Bake in preheated oven for approx. 15 minutes. Let them cool on the baking tray for 5 minutes before transferring them onto the cooling rack.
- Enjoy!
Notes
- Nutritional information is approximate, per biscuit and should be treated as a guideline only.
- You can use self-raising flour instead of plain flour and baking powder.
- There is no need to use baking powder if using self-raising flour.
- Feel free to use regular unsalted butter and regular unsweetened cocoa powder for your biscuits if yo don't need or want them to be vegan.
- See "Ingredients" paragraph above for vegan product I use and recommend for this recipe.
Nutrition
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Lucy Black says
Hi, I'm looking for vegan biscuits that can be frozen and this recipe sounds perfect. If I were to make 9 larger biscuits instead of 18 from the dough, how long would you cook them for? Thanks.
joskitchenlarder says
Hi Lucy, I think baking time will be similar so approx 15 minutes. Bear in mind that they will still be quite soft even when ready and will firm up as they cool down. Hope that helps.
Lucy Black says
Thank you. I'll let you know how I get on!
joskitchenlarder says
Great, thanks Lucy! 🙂
Lisa says
These are the most lovelies biscuits I've ever made. I can't stop at one.
joskitchenlarder says
That's music to my ears Lisa and I so know what you mean as one is never enough! 😉
peta says
Do you think you could substitute in a gluten free plain flour? Or would you then need to tweak the whole recipe?
joskitchenlarder says
Hi there, I have never made these with gluten-free flour so cannot really advise. However, it is a simple recipe so I personally think it would work although biscuits might be a bit crumblier than when using regular flour. Let me know how they turn out if you decide to give it a go. 🙂
Lisa Fereday says
Absolutely lovely biscuits, I used stork from a tub and they came out perfectly. Delicious, melt in the mouth, crisp chocolate flavoured yum. Thanks so much for sharing!
joskitchenlarder says
Thanks so much Lisa! 🙂 I'm so happy you enjoyed them!
Nancy says
Hi, if you're in the UK (and vegan) it's only the stork block that's vegan, not the tub!
Hannah says
Amazing recipe and so quick to make!, used coconut oil (and a slight amount of vegetable oil as I ran out of coconut) and they turned out great, thank you x
joskitchenlarder says
So pleased to hear Hannah! 🙂 x
Dee says
Hi,
Can I use whole wheat flour instead of all purpose flour? If yes, do I need to change any proportions of the ingredients or the temperature of the oven?
joskitchenlarder says
Hi Dee, I don't see why you couldn't swap the flour for whole wheat variety. There is no need to adjust proportions of any ingredients or oven temperature. Let me know how you get on. 🙂
Tom Peek says
Amazing
joskitchenlarder says
Thank you Tom! I'm glad you enjoyed them! 🙂
Lauren says
These were beautiful and so easy to make. I made them with Vitalite Vegan Spread, Self Raising Flour and sprinkled some Sea Salt on top and they were perfect. Will definitely be making this again thanks for sharing 🙂
joskitchenlarder says
Hi Lauren! Thank you so much for your comment, I'm so happy you liked them and that you'll be making them again! Huge compliment! x
Charlie says
Love the recipe, so simple and delicious.
However, don't make the same mistake as me and use vegan butter/spread but not vegetable shortening as it doesn't make a workable dough but more of a frosting like consistency which made it very difficult to form the biscuit shapes. I had to refrigerate my dough so the fat would solidify a bit to make it easier to work with.
joskitchenlarder says
Hi Charlie,
Thanks for your comment and your tip about vegetable shortening.
The consistency issues were most likely due to the fat content in shortening which is 100% as opposed to that of 75% in vegan block butter or 80% in regular dairy butter with the remaining percentage being water. I did some research and if you were to substitute vegan block butter (which I recommend) with some type of vegetable shortening (Trex or Cookeen in the UK and Crisco in the US) you would need to amend the quantity and use 100g of shortening instead of 125g. I haven't tried it yet but that's the result of my research for now. 🙂
I'm glad you enjoyed the biscuits though. 🙂
Jo x
Eb Gargano | Easy Peasy Foodie says
YUM - these look fab. I used to make these all the time when I was a kid. We called them 'Mary biscuits' after the lady who gave my mum the recipe. I've made them a few times with my kids but you've reminded me - we really should make them again soon! Eb x
joskitchenlarder says
Thanks Eb! x Mary biscuits, that's brilliant! 🙂 Oh absolutely, they are so easy and delicious, my two love making these on their own.
Kat (The Baking Explorer) says
They look so tasty and I love how effective the simple fork decoration is
joskitchenlarder says
Thanks Kat! 🙂 Simple and delicious for sure.
Sylvie says
How perfect do these biscuits look!? So soft and moist, plus I love the fact that they are vegan. I think I would eat the whole batch in one go haha!
joskitchenlarder says
Thank you Sylvie! 🙂 They are actually crunchy lol but proper melt in the mouth. I'm really glad I've got two kids at home helping me devour these or else there would be no stopping me either lol
Choclette says
These look absolutely gorgeous and yes I am partial to a chocolate biscuit - or two 😉 Yours look so dainty and neat. My fork biscuits never look like this.
joskitchenlarder says
Thank you! 🙂 I really made an effort with these on account they had to be photographed lol. Usually it's the kids who help to make them making their appearance a bit scruffier. One thing is constant and that is the flavour, they are just soo good! 🙂
Jacqui – Recipes Made Easy:Only Crumbs Remain says
I love simple biscuits like these and they look to have a lovely texture. Thank you for sharing with #CookblogShare
joskitchenlarder says
Thanks Jacqui! 🙂 Sometimes all you need is a bake that comes together literally in minutes, this is the one for sure!
Jenny Walters says
I'm really feeling the whole biscuit thing at the mo....oh and the cake thing.....might also have a sausage roll thing going on too...BUT these look divine. Simple and full of chocolate...top biscuit bombing. Thanks so much for linking to #BakingCrumbs
joskitchenlarder says
Ha ha thanks Jenny! x My excuse is always the same, I'm making these for the kids 😉
Jordin says
LOVE this recipe! I love how easy these cookies are to make, and how moist they are! The whole family loved them.
joskitchenlarder says
Thank you Jordin! 🙂 They do melt in the mouth, don't they.
Taylor Kiser says
These are so easy to make and totally irresistible! A new favorite treat!
joskitchenlarder says
Thank you Taylor! 🙂 I'm so pleased!
kim says
Loved this recipe! These were scrumptious and were easy too. Will definitely make again!
joskitchenlarder says
Thanks Kim, I'm so glad you liked them!
sherry brubaker says
I swear I could almost smell these! They are so fluffy and delish! I love the print on the top of the cookie!
joskitchenlarder says
Thanks Sherry! 🙂 Got to love fork cookies!
Pam Greer says
These are absolutely perfect for our afternoon tea or snack! They are so full of chocolate flavor!
joskitchenlarder says
Thanks Pam! They are perfect little chocolate fix but it is so difficult to stop after one. 🙂
Cat | Curly's Cooking says
These look so yummy and absolutely perfect! I've pinned to make soon.
joskitchenlarder says
Thanks Cat! 🙂 You'll love them. We can't get enough of them at the moment!