Mary Berry - 100 Sweet Treats and Puds

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MARY BERRY

These biscuits first made their appearance in an old red Cordon Bleu cookery book, and Ive been making them for years.

Makes 16

Equipment needed: 2 baking trays

100g (4oz) butter, softened

50g (2oz) caster sugar

150g (5oz) self-raising flour

Step one Preheat the oven to 180C/fan 160C/gas 4. Lightly butter the baking trays.

Step two 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.

Step three Bake in the preheated oven for 1520 minutes until a very pale golden. Lift off the baking tray and leave to cool completely on a wire rack.

To make Chocolate Fork Biscuits, follow the , but use only 120g (4oz) self-raising flour along with 15g (oz) cocoa powder. Bake until browned.

To make Orange or Lemon Fork Biscuits, follow the but add the grated zest of 1 small orange or lemon when you beat in the caster sugar. Bake until very pale golden.

These biscuits have a delicate lemony flavour.

Makes 24

Equipment needed: 3 baking trays

100g (4oz) butter, softened

75g (3oz) caster sugar

1 large egg, separated

200g (7oz) plain flour

grated zest of 1 lemon

50g (2oz) currants

12 tbsp milk

caster sugar, for sprinkling

Step one Preheat the oven to 200C/fan 180C/gas 6. Lightly butter the baking trays.

Step two Measure the butter and sugar into a bowl and cream together until light and fluffy. Beat in the egg yolk. Sift in the flour, add the grated lemon zest and mix well. Add the currants and enough milk to give a fairly soft dough.

Step three Knead the mixture gently on a lightly floured surface and roll out to a thickness of 5mm (in). Cut into about 24 rounds using a 6cm (2in) fluted cutter. Place on the prepared baking trays.

Step four Bake in the preheated oven for 810 minutes. Meanwhile, lightly beat the egg whites. Remove the biscuits from the oven, brush with beaten egg white, sprinkle with a little caster sugar and return to the oven for a further 45 minutes or until pale golden brown. Lift onto a wire rack to cool and then store in an airtight container.

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Dont expect these cookies to be as crisp as traditional biscuits they should be slightly chewy. For a change, you could chop a bar of plain orange chocolate into small cubes and use instead of the chocolate chips. The cookies will keep in a tin for a week.

Makes 20

Equipment needed: 3 baking trays

100g (4oz) butter, softened

75g (3oz) caster sugar

50g (2oz) light muscovado sugar

tsp vanilla extract

1 large egg, beaten

150g (5oz) self-raising flour

100g (4oz) plain chocolate chips

Step one Preheat the oven to 190C/fan 170C/gas 5. Lightly butter the baking trays.

Step two Measure the butter and sugars into a medium-sized bowl and beat thoroughly until evenly blended. Add the vanilla extract to the beaten egg and then add a little at a time to the butter and sugar mixture in the bowl, beating well between each addition. Mix in the flour, and lastly stir in the chocolate chips. Spoon large teaspoons of the mixture onto the prepared baking trays, leaving room for the cookies to spread.

Step three Bake the cookies in batches in the preheated oven, on the top shelf, for 810 minutes or until the cookies are golden. Watch them like a hawk, as they will turn dark brown very quickly. Leave the cookies to cool on the trays for a few minutes, then lift off with a palette knife or fish slice and place on a wire cooling rack. Leave to cool completely, then store in an airtight tin.

Use the juice of the limes in drinks, or to add a lovely flavour to whipped cream.

Makes 16

Equipment needed: 2 baking trays

100g (4oz) butter, softened

50g (2oz) caster sugar

150g (5oz) self-raising flour

finely grated zest of 2 limes

Step one Preheat the oven to 180C/fan 160C/gas 4. Lightly butter the baking trays.

Step two Measure the butter and sugar into a bowl and beat together to a creamy consistency. Add the flour and grated lime zest. Bring the mixture together to form a dough. Form the dough into 16 balls the size of a walnut and place on the prepared baking trays. Flatten the balls slightly and then use a skewer to create a lattice pattern in the top of the biscuits.

Step three Bake in the preheated oven for 1015 minutes or until just beginning to turn golden. Lift onto a wire rack and leave to cool.