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Close up of baked fork biscuits on a baking paper with crumbs around.
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5 from 4 votes

Fork Biscuits

These fork biscuits are the quickest and easiest biscuits ever and loved by kids and adults alike. All you need is 3 simple ingredients, 30 minutes and perhaps a little helper or two (optional).
Course Biscuits
Cuisine British
Keyword fork biscuits
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 biscuits
Calories 91kcal
Author Jo Allison

Ingredients

  • 150 g self-raising flour see notes
  • 100 g vegan block butter (salted or unsalted) or any butter you like softened ( I use Flora Plant)
  • 50 g caster sugar or granulated
  • 1 teaspoon vanilla extract optional

Instructions

  • Preheat the oven to 180C/350F/Gas Mark 4 and prepare two baking trays by lining them with some baking paper.
  • Put softened butter in a large bowl and mix/beat it until it starts to go creamy. I used a wooden spoon here but feel free to use hand-held mixer instead.
    Don't worry if you forget to take out your butter out to soften ahead of time. Microwave it in short 2 sec bursts until it's soft but take care not to melt it.
    100 g vegan block butter (salted or unsalted) or any butter you like
  • Add caster sugar and mix it into the butter until incorporated.
    50 g caster sugar
  • Next, add vanilla extract if using, followed by flour. 
    1 teaspoon vanilla extract, 150 g self-raising flour
  • Start mixing everything in with a wooden spoon first and then using your hand, bring the mixture together to form a ball of dough.
  • Divide the dough into 16 walnut size balls and place them on prepared baking sheets leaving enough room for the biscuits to spread out a bit. 
    Flatten each biscuit gently with a fork leaving a fork mark.
    To prevent fork from sticking dip it in flour and repeat as needed.
  • Bake your biscuits in preheated oven for approximately 15 minutes or until lightly golden brown. 
    Let them cool on the baking tray for 5 minutes before transferring them onto the cooling rack to cool completely
    Enjoy!

Notes

  • Nutritional information is approximate, per biscuits (based on 16 biscuits) and should be treated as a rough guideline only. 
  • Self-raising flour can be substituted with plain (all-purpose) flour + 1 teaspoon baking powder. 
  • Fork biscuits will keep in the airtight container for up to a week or can be frozen (baked or unbaked for up to 3 months).
TIPS:
  • Fork biscuits are easy enough to make by hand but I've also made them using either hand-held mixer (see my Chocolate Fork Biscuits) or food processor so choose whichever way suits you best.
  • Feel free to vary the flavours a bit by adding some lemon or orange zest for slightly citrussy biscuits, mixing in some chocolate chips, cocoa nibs or some dried fruit or adding touch of almond extract for almond flavoured biscuits.

Nutrition

Calories: 91kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 41mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 0.2IU | Calcium: 2mg | Iron: 0.1mg