At the Beaches Farmers’ market last week I spotted this wonderful Falcon baking tray at the Lost and Found department. It immediately sparked in me a desire to bake, particularly some chocolate fork biscuits. I have a fondness for kitchen equipment of a bygone era. It seems to speak of the values of cooking in which I believe. Quality ingredients made by skilled, passionate producers, food grown in accordance with nature and things done in a time honoured, patient manner. So I bought the blue rimmed tray and went home to make a batch of chocolate biscuits.
I’m not the biggest baker. I prefer to roast and stew. That said, I do have a tried and tested collection of baking recipes which I return to again and again. Chocolate fork biscuits is among that collection. They are very easy to prepare with just four ingredients and a batch of these crumbly little morsels can be whipped up with very little notice. Romantically, I imagine in the not too distant future, making them with Thea, her getting as much mixture around her little mouth as she makes into balls for biscuits. Taking a fork and pressing it into the chocolate dough to squash it onto the baking tray. Chomping on them straight from the oven, crumbs dropping everywhere, her fist wrapped round a glass of ice cold milk.
The recipe is from Constance Spry’s cookery book, a tome published in the sixtes and now widely regarded as somewhat of a kitchen bible. The name Constance, or rather the diminutive Connie, is the name I affectionately gave Thea when she was still a tiny image on the sonographer’s screen. Knowing that she was going to make a very early appearance, I wanted to give her a name that would foretell of the qualities that I hoped she would possess as a premature baby. It seems some nine months later that she does indeed boast the characteristic of steadfastness, Constance’s meaning. I think it’s rather nice that the inspiration for her now middle name came from an esteemed cook. One whose recipe for Chocolate fork biscuits is a firm favourite of mine and hopefully will be one of hers.
Chocolate fork biscuits
Adapted from a recipe by Constance Spry.
- 120g soft butter
- 60g sugar
- 120g self raising flour
- 30g cocoa
Cream together butter and sugar using an electric whisk. Sift in flour and cocoa and whisk again to combine all ingredients.
Take small pieces of the mixture and form into rough balls. Place the balls on a baking tray lined with greaseproof paper allowing enough room for them to spread during cooking. Take a fork and a bowl of water. Dip the fork in the water and then press in into the biscuit mixture to slightly flatten the balls and make fork indentation in the dough.
Bake at 180 degrees for 12-15 minutes.
Cool on a wire baking tray.
Having kangaroo cuddles with Thea Connie, September 2013, 1117g.