These lovely biscuits are simple in more ways than one — not only simple to make, but simply GOOD! The author of the recipe (Jane Fearnley-Whittingstall) notes that when she was a small girl, it was her ‘job’ to press the fork into the rolled balls of dough to ‘help’ her mother. From Recipes From An Edwardian Country House, this is an easy, everyday kind of biscuit that you won’t need any ‘help’ to get rid of!
5 oz. self-rising flour (1 cup plus 2 tbs.)
4 oz. butter, softened (8 tbs.)
1¾ oz. caster (superfine white) sugar (generous ¼ cup)
grated rind of ½ a lemon or orange
Heat the oven to 350°F. Line a baking sheet with parchment.
Beat the sugar into the butter. Add the citrus rind then gradually work the flour into the mixture. Make the mixture into balls the size of a walnut and put them on the baking sheet. Flatten each ball using a fork dipped in water. Bake for 15-20 minutes. Yields 12 biscuits.
Variation: To make chocolate fork biscuits, replace 1 ounce of the flour with 1 ounce of cocoa powder.