FORK BISCUITS
These simple fork biscuits are a favourite of Mary Berry's. Follow her simple recipe and enjoy your fork biscuits with a hot cup of tea.
Provided by Mary Berry
Categories Afternoon Tea, Snack
Number Of Ingredients 0
Steps:
- Preheat the oven to 180°C /fan 160°C/ gas 4. Lightly butter two baking trays. Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough. Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays. Dip a fork in a little water and use this to flatten the biscuits. Bake in the preheated oven for 15-20 minutes until a very pale golden. Lift off the baking tray and leave to cool completely on a wire rack. Get your copy of Simple Comforts, Mary Berry's essential new guide to comfort cooking. Featuring over 120 delicious, foolproof recipes, including a whole chapter of Mary's favourite new bakes and puds:
THREE-INGREDIENT PEANUT BUTTER COOKIES
You only need peanut butter, caster sugar and an egg to make these nutty cookies from Three Ingredient Baking. This simple recipe is perfect for making with kids.
Provided by Sarah Rainey
Number Of Ingredients 1
Steps:
- Preheat the oven to 195ºC/175ºC fan. Put the ingredients in a large bowl and mix well until combined. It should all come together into a ball of dough. If the mixture is still quite gooey (this depends on the type and temperature of your peanut butter), use a pair of teaspoons to complete the next step. Take chunks of the dough and roll them into balls the size of a 50p piece. Place these on a baking sheet lined with greaseproof paper, around 5cm apart. Use a fork to fl atten each ball of dough to around 1cm thick. Bake for approximately 20 minutes (a few minutes less if you prefer them squidgy). Cool on a wire rack before serving. Tip: If you don't have peanut butter to hand or want something that tastes a little less obviously nutty, try the cookies with almond or cashew butter instead. These won't be as strongly fl avoured but will do the same job - buy the crunchy variety if you can get it.
MARY BERRY'S 3-INGREDIENT FORK COOKIES
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!
Provided by Marie Rayner
Time 30m
Number Of Ingredients 3
Steps:
- 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.
- 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)
- Break off walnut sized pieces of the dough and shape into 16 even round balls.
- Place at least 2 inches apart on the baking sheet. Use a fork to lightly press the balls down to flatten somewhat.
- Bake in the preheated oven for 15 to 20 minutes, until a pale golden brown.
- Scoop off the baking sheet onto a wire rack to cool completely.
- Store in an airtight container.
PEANUT BUTTER COOKIES
With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
- Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
- Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
- Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
NO BAKE CHOCOLATE PEANUT BUTTER COOKIES
Steps:
- Line two baking sheets with parchment paper and set aside.
- In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
- Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
- Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.
MARY'S PEANUT BUTTER COOKIES RECIPE
This is a great soft peanut butter cookie! My husband's comment was that the peanut butter taste was not so overwhelming as most cookies of this type... very nice.
Provided by M L
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F.
- 2. Combine margarine, peanut butter, sugars, egg and vanilla.
- 3. In a separate bowl sift together dry ingredients and add to wet mixture.
- 4. Form into small balls, roll in remaining sugar and flatten with a fork... creating a criss-cross design.
- 5. Bake 10-12 minutes until practically perfect.
- 6. Note: You can substitute butter for the margarine, but I actually prefer the reduced-fat margarine in this recipe. Also, be careful not to over-bake. These cookies are best when they're a little under-done.
DOUBLE CHOC PEANUT BUTTER COOKIES
What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts
Provided by Sophie Godwin - Cookery writer
Categories Treat
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
- Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.
Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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