Autumn is on its way. I see it in the riot of colour outdoors, the deep red of fruit hanging ripe on the trees, the golden colour of the September sun. I feel every year a slight heaviness that comes with the bittersweet knowledge that Winter lies just around the corner, and soon the nights will be long and dark, and the days grey and wet.
On the other hand, Autumn is a season that is perfect for baking. You have the glories of free windfalls, and garden bounty and it’s no longer so hot you feel reluctant turning the oven on. I’m intending to make the most of the months of September and October this year. More time spent enjoying the outdoors, and coming home to deliciously simple treats like these Mary Berry Fork Biscuits.
I make these regularly, and in various incarnations, but the original biscuits have never had a starring role on the blog before. I’ve baked it from Mary Berry’s original measurements in ounces as I reckon she’s old-school, and it is a very easy ratio of numbers to remember:
2 sugar : 4 butter : 5 flour
Interestingly, looking back at the recipe, the measurements written out in metric add up to a slightly different ratio of:
1 sugar : 2 butter : 3 flour
The latter ratio sounds more similar to that of a traditional shortbread biscuit recipe. The recipe in ounces will produce a biscuit that spreads slightly more due to the higher butter content, and to be honest, tastes a little bit yummier too.
Despite looking rather small and unexciting, these fork biscuits are absolutely delicious. You can’t stop eating them, trust me!
Makes between 16-20 biscuits
- 4 oz butter
- 2 oz caster sugar
- 5 oz self-raising flour
Preheat the oven to 180˚C. Mix the butter, salt and sugar together with a spoon until just combined. Then stir through the flour to form a dough. Roll out small balls, then press the impression of the tines of a fork into the top of the biscuits.
Bake the biscuits for approximately 12-15 minutes until lightly golden around the edges. Allow to cool on the baking tray, then transfer onto a cooling rack until cold. Keep in an airtight tin.