Mary Berry's 3-Ingredient Fork Cookies

 

One of my favorite baking books has to be Mary Berry's Baking Bible. I had never heard of Mary Berry until I moved over to the UK. Her Ultimate Cake Cookbook was one of the first cookbooks I bought for myself.

I love Mary Berry.  She is known as the Queen of Cakes in the UK, and I think throughout the world now, all thanks to the Great British Bakeoff!

 

That show just has not been the same since she left it.  She gave the Bakeoff a jolt of class. Always kind, even when criticizing.  

I trust her recipes 100% and have never baked one of them that hasn't been exceptional or hasn't worked out. She truly is the Queen of cakes and bakes.

 

This recipe was one I had ear-marked from the moment I got the book. Now that I have baked them, I cannot believe that it has taken me so long to get around to it.

Only three ingredients needed, this is one of the best biscuit recipes! Or should I say cookie!

 

It took me a long time to start calling cookies biscuits when I moved to the UK, and now it is taking me a long time to start calling them cookies again!!

When you move to the UK, you think you are moving to an English speaking country.  True, English is the natural language, but many, many words are different and it can be a bit confusing at times!  I have put my foot into it more than once.

 

Words can often have very different meanings!  What can seem totally normal here in North American can be considered to be quite rude over there, and vice versa I guess!

Anyways, no matter if you call these cookies, or if you call them biscuits, there is only one word to describe them and that is delicious!

 

Mary says this is an old recipe from the Cordon Bleu. Its been around a very long time, and uses only three simple ingredients.

Butter.  Self raising flour. Sugar.  That's it. It doesn't get much simpler than that.  

 

I take my butter out of the refrigerator for a couple of hours to bring it to room temperature if I know I am going to be baking. Room temperature will give you the perfect consistency.

Alternately you could measure it out and warm it slightly in the microwave. About 10 seconds on high will do it, depending on the strength of your microwave. You certainly do NOT want it to melt.

 

The sugar Mary suggested using is Caster Sugar, which is a fine grain granulated sugar. I find that the granulated sugar in North America is much finer than the granulated sugar in the UK.

North American granulated sugar is perfectly acceptable in this recipe, but if you are really concerned a out the texture, you can blitz it for about 30 seconds in a food processor. 

 

Or you could use fruit sugar, which is finer than granulated sugar, but really trust me when I tell you its absolutely not necessary.

The sugar gets beaten into the butter until it is light and fluffy and then you simply beat in the flour. You may think it is too crumbly, but don't worry, you can get in there with your hands at the last and really bring the dough together to the perfect texture.

 

Once you've done that it is a simple matter of dividing the dough into 16 equal pieces about the size of a whole walnut and rolling it into balls between the palms of your hands.

Placed onto a lined baking sheet, it is very easy to fork them down. She said to use a wet fork, but I didn't find it necessary to wet the fork at all. 

 

Do you like rich and buttery cookies as much as I do?  I tell you, these are downright irresistable.  I have had to lock them away or I would eat the whole bunch.

Its a good thing there is only 16 of them because I am having a really difficult time leaving them along.  Not too sweet, they are perfect with a hot cuppa, and I can imagine they would be very nice with a bowl of tinned fruit or some ice cream!

 

You can vary the flavour a bit by rubbing the finely grated zest of either one lemon, one lime or half an orange into the sugar as well.

You can also add ground cinnamon to give them  bit of a cinnamon autumnal flavor!

 

Just look at how short their texture is.  Almost like a shortbread I would say.  Very nice.  Very nice indeed.   Prepare yourself to fall in love with this quick, easy to make, simple biscuits cookies.

So easy to make I am sure that the kids wouldn't mind helping out. Children love to help make cookies.  And there is nothing really hard about rolling cookie dough into balls is there?

Are you a dunker?  I am, depending on the cookie involved. I don't want to dunk a cookie that is going to get so soft that it breaks up in your hot cuppa.

It has to stay whole, but get a melt in the mouth texture. That, to me, is perfection. 

 

And someone asked could they see a picture of my new kittens. That is Nutmeg on the left with the big white paw. He's my little boy.  

Cinnamon is the one on the right with the caramel-colored paws. She is a girl and a bit of a Diva, whereas he is very affectionate and cheeky. 

They are 7 weeks old, and are brother and sister.  They were born on the eve of my late Mother's birthday. She loved orange cats, so when my cousin's cat had all these kittens I knew it was meant to be. 

I knew I wanted to get a pet at some point, but was just waiting for the right sign.  That was it if ever there was one. My life is full.

 

Mary Berry's 3-Ingredient Fork Cookies

Yield: makes 16 biscuits

Author: Marie Rayner

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

These gorgeous cookies are delicious and very quick and easy to make. Using only 3 ingredients, they remind me very much of a shortbread cookie. Great with a hot cuppa!

Ingredients

• 4 ounces (1/2 cup/100g) butter, at room temperature
• 1/4 cup (50g) fine granulated sugar
• 1 cup plus 2 TBS (150g) self rising flour (see note)

Instructions

1. Preheat the oven to 350*F/ 180*C/ gas mark 4.  Butter a very large baking tray. Alternately line it with a silicone sheet or some baking paper. 
2. Measure the butter into a bowl and slowly beat in the sugar using an electric hand mixer.  Once it is incorporated slowly beat in the flour.  Using your hands, lightly knead the dough until it is totally smooth and brought together. (5 or 6 times)
3. Break off walnut sized pieces of the dough and shape into 16 even round balls.
4. Place at least 2 inches apart on the baking sheet.  Use a fork to lightly press the balls down to flatten somewhat. 
5. Bake in the preheated oven for 15 to 20 minutes, until a pale golden brown.
6. Scoop off the baking sheet onto a wire rack to cool completely.
7. Store in an airtight container.

Notes:

MAKE YOUR OWN SELF RISING FLOUR: For each cup of all purpose flour add 1 1/2 tsp of baking powder and 1/2 tsp salt.

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