This Mary Berry Shortbread Cookie Recipe is a buttery and crumbly recipe, which features crunchy semolina and sweet caster sugar. It’s a timeless Scottish classic, ready in about 45 minutes.
Mary Berry Shortbread Cookie Recipe Ingredients
- 8 oz (225g) plain flour (all-purpose flour)
- 4 oz (100g) semolina (or cornflour/cornstarch if you prefer a smoother texture)
- 8 oz (225g) butter, softened (salted or unsalted, depending on preference)
- 4 oz (100g) caster sugar (superfine sugar)
- Extra caster sugar or granulated sugar, for dusting
How To Make Mary Berry Shortbread Cookie Recipe
- Prep the oven and trays: Preheat the oven to 320°F (160°C / 140°C Fan / Gas Mark 3). Lightly grease two baking trays or line them with baking parchment.
- Combine dry ingredients: Measure the plain flour and semolina into a large mixing bowl. Add the 4 oz of caster sugar. Stir the dry ingredients together until well mixed.
- Rub in the butter: Cut the softened butter into small cubes and add them to the bowl. Using your fingertips, gently rub the butter into the dry ingredients until the mixture resembles moist breadcrumbs.
- Form the dough: Continue to work the mixture gently with your hands until it starts to clump together and forms a soft dough. Alternatively, you can pulse the ingredients in a food processor until the dough just comes together—do not over-process.
- Roll and shape: Turn the dough out onto a lightly floured surface. Knead it very lightly just to smooth it out. Roll the dough out to a thickness of about ½ inch (1 cm). Using a round cutter (crinkle-edged looks nice), cut out the biscuits. Gather the scraps, re-roll, and cut until all the dough is used.
- Chill (Optional but recommended): Place the cut cookies on the baking trays. If you have time, chill them in the fridge for 15 minutes. This helps them hold their shape and improves the flaky texture.
- Bake: Bake in the preheated oven for 25–30 minutes. The shortbread should be a pale golden color, not browned. It should feel firm to the touch.
- Dust and cool: Remove the trays from the oven. While the shortbread is still hot, sprinkle generously with the extra caster or granulated sugar. Allow them to cool on the tray for 5-10 minutes (they are fragile when hot), then transfer to a wire rack to cool completely.
Recipe Tips
- Semolina is the Secret: Mary Berry famously adds semolina to her shortbread. This gives the cookies a delightful “crunch” and sandy texture. If you prefer a smoother, melting texture, substitute the semolina with cornflour (cornstarch).
- Butter Quality: Since butter is the main flavor, use the best quality you can find. If using unsalted butter, add a tiny pinch of salt to the flour to enhance the flavor.
- Do Not Overwork: Shortbread relies on the butter coating the flour to prevent gluten formation. Handle the dough as little as possible to ensure the cookies remain “short” (crumbly) rather than tough.
- Watch the Color: Shortbread should be pale. If the edges start turning dark brown, the oven is too hot. They will continue to firm up as they cool.
What To Serve With Mary Berry Shortbread Cookies
These rich biscuits are perfect for dipping or serving with fruit.
- Afternoon Tea: A classic pairing.
- Strawberries and Cream: The crunch contrasts the soft fruit.
- Lemon Posset: A traditional British dessert pairing.
- Coffee: A strong brew cuts through the buttery richness.
How To Store Mary Berry Shortbread Cookie Recipe
- Room Temperature: Store the completely cooled cookies in an airtight tin. They keep exceptionally well for up to 1 week.
- Freeze: You can freeze the unbaked dough discs or the baked cookies. Wrap tightly and freeze for up to 3 months.
Mary Berry Shortbread Cookie Recipe Nutrition Facts
- Calories: 160
- Total Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 60mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0.5g
- Sugar: 6g
- Protein: 2g
Nutrition information is estimated per biscuit based on 20-24 cookies.
FAQs
Can I make this as a traybake (fingers)?
Yes. Press the dough into a greased 7×11 inch (18x28cm) swiss roll tin. Bake for 30-35 minutes. Slice into fingers while still warm in the tin, then let cool.
Why is my shortbread soft?
If it is soft after cooling, it likely wasn’t baked long enough. Shortbread needs a low, slow bake to dry out the moisture without burning the sugar.
Can I add flavorings?
Absolutely. You can knead in chocolate chips, lavender, or lemon zest during step 4 for a flavored variation.
Try More Recipes:
- Mary Berry Apple and Lemon Curd Cake Recipe
- Mary Berry Apple and Walnut Cake Recipe
- Mary Berry Bramley Apple Cake Recipe
Mary Berry Shortbread Cookie Recipe
Description
The definitive guide to Mary Berry’s “melt-in-the-mouth” shortbread, using a blend of flour and semolina for the perfect sandy crunch.
Ingredients
Instructions
- Preheat oven to 160°C (320°F).
- Mix flour, semolina, and sugar in a bowl.
- Rub in butter until dough forms.
- Knead gently on floured surface.
- Roll to 1cm thickness and cut rounds.
- Bake for 25-30 minutes until pale golden.
- Dust with sugar immediately.
- Cool on tray for 5 mins, then transfer to rack.
Notes
- The “Prick”: For a traditional look, prick the surface of the rounds with a fork before baking; this also helps them bake evenly.
- Semolina: Do not skip this ingredient if you want the authentic Mary Berry texture!
Mary Berry Shortbread Cookie Recipe
