Lemon and lime fork biscuits are a twist on an old classic! These biscuits are so easy to make. They are ‘buttery’ and sweet biscuits, perfect accompaniment for a cup of tea. I whipped up a batch on Sunday afternoon last week in order to bring them in for my colleagues and the students at work!

bowl with ingredients in it, stork butter, sugar, flou, lemon, lime and ground almonds

They are melt in the mouth and crumbley. Incredibly moreish but the perfect size for a quick sweet treat! They went down well with everyone, so I will definitely be making them again sometimes soon.

bakes lemon and lime fork cookies on a plate

Recipe – lemon and lime fork biscuits
  • 200g block stork
  • 100g  caster sugar
  • 220g self raising flour
  • 80g ground almonds
  • Zest of 1 lime
  • Zest of 1 lemon
  • Splash of plant based milk (e.g. soya or almond)
  1. Beat the stork to soften it slightly, then add the caster sugar and cream until light and fluffy.
  2. Add the lemon and lime zest, ensuring it is well incorporated.
  3. Add the self raising flour and ground almonds and beat until a stiff dough is formed. If the mixture is struggling to come together add a small splash of plant based milk, just enough so the dough clumps.
  4. Take tablespoon sized chunks of dough and roll them into spheres.
  5. Place on a well greased or baking paper lined tray and gently press down on the balls of dough with a wet fork to flatten them slightly.
  6. Bake in the oven at 180/160 fan/gas 4 for approx 15 minutes until the edges start to turn golden.

pre-baked cookies, on a greased sheet pan before going into the oven

They are so simple to make and easy even with limited equipment – all you need is a bowl, a wooden spoon and a tray!

Go on, give them a try – make sure you tag me in photos!

If you don’t fancy lemon and lime, why not try my dairy and gluten free brownies or cake snacks?




Adapted from the Mary Berry fork biscuits recipe.

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