Description
These fork biscuits are light, tender, and buttery, making them the perfect accompaniment to tea or coffee. With a hint of vanilla and a simple preparation, they are sure to impress your guests!
Ingredients
Scale
- 225g unsalted butter, softened
- 100g caster sugar
- 275g plain flour
- 75g cornflour
- 1 tsp vanilla extract
- Pinch of salt
- Extra caster sugar for sprinkling
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, add the softened unsalted butter and caster sugar. Cream together until light and fluffy (about 3-5 minutes).
- Add Vanilla Extract: Mix in the vanilla extract until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, sift together the plain flour, cornflour, and a pinch of salt.
- Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture to the creamed butter and sugar in batches, mixing gently until just combined.
- Form the Dough: Bring the mixture together into a soft dough using your hands. If too sticky, add a little more plain flour.
- Wrap and Chill: Wrap the dough in cling film and refrigerate for about 30 minutes.
- Preheat the Oven: Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Roll Out the Dough: Roll the chilled dough on a lightly floured surface to about 1cm thick.
- Cutting the Biscuits: Cut the dough into rectangles or squares (about 5cm by 3cm) using a fork or sharp knife.
- Prick the Biscuits: Prick the tops of each biscuit with a fork for decoration and even baking.
- Transfer to Baking Tray: Place the cut biscuits on the prepared baking tray, leaving space between each.
- Sprinkle with Sugar: Sprinkle extra caster sugar on top of each biscuit.
- Bake: Bake in the preheated oven for 12-15 minutes, or until edges are lightly golden.
- Cool on a Wire Rack: Let the biscuits cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
- Storing the Biscuits: Store cooled biscuits in an airtight container for up to a week.
Notes
- These biscuits are best enjoyed fresh but can be stored for up to a week in an airtight container.
- Feel free to experiment with different shapes using cookie cutters or add chocolate chips for a twist.
- Prep Time: 30 minutes
- Cook Time: 15 minutes