Few recipes carry the same simplicity and satisfaction as Mary Berry’s Fork Biscuits. With only butter, sugar, and self-raising flour, this is a home-baking essential passed through kitchens for decades. No garnish, no decoration—just clean technique and traditional flavour.
The trademark fork press gives these biscuits both their name and texture. Golden at the edge, pale at the centre, they crumble cleanly and melt as they go. Nothing else needed. No eggs, no fuss—just method, timing, and consistency.
Why You’ll Love It
- Minimal ingredients, maximum result: Only three components, yet unmistakable texture and flavour.
- Dependable structure: Crisp on the outside, light through the middle.
- Ideal for repetition: Uniform balls and fork marks make every batch identical.
- Uncomplicated comfort: Pairs with tea, coffee, jam, or nothing at all.
- Efficient and fast: From flour to cooling rack in under 30 minutes.
Ingredients You’ll Need
- 100g (4oz) butter, softened – essential for a smooth, even dough.
- 50g (2oz) caster sugar – dissolves easily for a fine crumb.
- 150g (5oz) self-raising flour – lifts slightly for a tender bite.
How To Make Mary Berry Fork Biscuits
- Preheat the oven to 180°C (fan 160°C) / 350°F / Gas 4.
- Grease or line two baking trays.
- Beat the butter in a bowl until soft and pale.
- Add the sugar and flour. Mix until a soft dough forms. No need for machines—hands are best.
- Divide into 16 equal pieces. Roll each into a ball.
- Place on the trays, leaving room to spread slightly.
- Press each one with a fork dipped in water. This stops sticking and forms the ridged top.
- Bake for 15–20 minutes, until just golden at the edges.
- Cool on trays for 2 minutes, then move to a wire rack.
Common Mistakes to Avoid
- Cold butter – makes mixing uneven and cracks the dough.
- Overmixing – creates a tough biscuit.
- Skipping the water dip – fork drags the dough instead of shaping it.
- Crowded tray – leads to misshapen biscuits.
- Overbaking – dries them out and ruins the soft middle.
What to Serve It With
- Earl Grey or English Breakfast tea
- Strawberry jam
- Lemon curd
- Clotted cream
- Fresh raspberries or sliced strawberries
Storage and Reheating Instructions
- Room temperature: Airtight tin, up to 4 days.
- Freezer: Single layer freeze, then bag. Store up to 3 months. Thaw fully before eating.
- To reheat: 160°C oven for 5 minutes restores light crispness.
Frequently Asked Questions
Q: Can plain flour be used instead?
A: Yes. Add 1½ tsp baking powder per 150g plain flour to match the rise.
Q: Why do they crumble too much?
A: Likely too much flour or dough not mixed enough to bind.
Q: Can extra flavour be added?
A: Yes—vanilla extract or citrus zest works well in small amounts.
Q: Is this shortbread?
A: No. Shortbread contains no raising agent and uses more fat.
Nutritional Info (Per Biscuit)
- Calories: 100
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Sugar: 4g
- Protein: 1g
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Mary Berry Fork Biscuits
Description
Mary Berry’s Fork Biscuits are a buttery, crisp, and comforting bake made with just three ingredients. A classic British teatime treat, perfect for quick bakes and timeless simplicity.
Ingredients
Instructions
- Preheat oven to 180°C (fan 160°C) / 350°F / Gas 4.
- Grease or line two baking trays.
- Beat softened butter until smooth.
- Add sugar and flour. Mix into a soft dough.
- Divide into 16 equal balls.
- Press each with a damp fork.
- Bake for 15–20 minutes until just golden.
- Cool briefly on tray, then transfer to wire rack.
Notes
- Cold butter – makes mixing uneven and cracks the dough.
- Overmixing – creates a tough biscuit.
- Skipping the water dip – fork drags the dough instead of shaping it.
- Crowded tray – leads to misshapen biscuits.
- Overbaking – dries them out and ruins the soft middle.