Fill up your biscuit tin with these easy treats which take their name from the fork indent added before baking. Dip them in chocolate, if you like, for added indulgence
Prep:20 mins
Makes 18-20 biscuits
100g salted butter, softened50g caster sugar1 tsp vanilla extract150g self-raising flour100g dark chocolate, to top (optional)
STEP 1Heat the oven to 180C/160C fan/gas 4. Line a large baking tray with baking parchment. Tip the butter and sugar into a bowl and beat, using electric beaters or a stand mixer, for 3-5 mins, until really soft and creamy. Pour in the vanilla and beat for 20 seconds, until well incorporated. Add the flour and stir together using a spatula. Once almost mixed in, bring together with your hands.STEP 2Divide the dough into 18-20 balls, weighing roughly 15g each, and roll into balls. Put the balls on the prepared baking trays, well spaced apart. Using a fork dipped in water, gently press down to flatten the balls, and leave a fork indent. Bake for 12-15 mins, until pale golden around the edges. Leave to cool completely on the trays.STEP 3To cover the biscuits with chocolate, melt the chocolate in a heatproof bowl, set over a pan of gently simmering water. Line a baking tray with baking parchment. Once the biscuits have cooled, dip half of each biscuit into the chocolate, then carefully transfer to the rack to set.
