medshi8 This buttery crumbly Mary Berry Shortbread Recipe Bbc is made with plain flour, semolina, and butter, ready in 50 minutes. Cutting through the warm dough releases a rich buttery aroma while revealing a tender, pale golden crumb. I love baking these classic biscuits for a quick afternoon treat.
Why This Classic Works
Traditional shortbread can sometimes turn out dense or tough if overworked. I found that adding semolina to the dough gives it the signature crisp snap without losing that melt-in-the-mouth texture.
The real secret is using softened butter and handling the dough as little as possible. When I first made these, chilling the dough briefly before baking stopped them from spreading too much in the oven.
Mary Berry Shortbread Recipe Bbc Ingredients
- 250g unsalted butter, softened
- 115g caster sugar, plus extra for dusting
- 250g plain flour
- 115g semolina
How To Make Mary Berry Shortbread Recipe Bbc
- Preheat The Oven: Preheat your oven to 160°C (140°C fan) and line a 30x20cm baking tin with parchment paper.
- Cream The Butter: Beat the softened butter and caster sugar together in a large bowl until smooth and pale.
- Add Dry Ingredients: Sift in the plain flour and semolina, bringing the mixture together with your hands to form a soft dough.
- Press Into Tin: Press the dough evenly into the prepared tin and prick the surface all over with a fork.
- Bake And Cut: Bake for 30 to 35 minutes until pale golden, then cut into fingers while still warm.
Recipe Tips
- Use softened butter: Room temperature butter blends smoothly with the sugar, preventing hard lumps in your dough.
- Do not over-knead: Handling the dough too much develops gluten, which makes the biscuits tough rather than crumbly.
- Cut while warm: Shortbread hardens as it cools, so slicing it hot from the oven ensures clean lines without shattering.
What To Serve With Shortbread
These crisp biscuits are best served alongside a hot pot of Earl Grey tea or fresh coffee. You can also pair them with a bowl of fresh strawberries and softly whipped cream for a simple summer dessert.
How To Store
Store the cooled shortbread in an airtight tin at room temperature for up to two weeks. You can also freeze the baked biscuits in a sealed container for up to three months.
FAQs
Can I make this without semolina?
Yes, you can substitute the semolina with an equal amount of cornflour or simply use more plain flour, though the texture will be slightly less crisp.
Why did my shortbread spread in the oven?
Spreading usually happens if the butter was too warm or melted. Chill your prepared baking tin in the fridge for 15 minutes before baking to keep the shape tight.
Can I use salted butter?
Yes, salted butter works well and balances the sweetness nicely. Just skip adding any extra pinch of salt to your dry ingredients.
Nutrition
- Calories: 245
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 10mg
- Total Carbohydrate: 28g
- Protein: 2g
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Mary Berry Shortbread Recipe Bbc
16
servings15
minutes35
minutes50
minutesMary Berry Shortbread Recipe Bbc delivers buttery crumbly biscuits using plain flour, semolina, and butter in just 50 minutes. This easy traditional bake is ideal for afternoon tea, offering a crisp texture and rich flavour that comes together with minimal effort.
Ingredients
250g unsalted butter, softened
115g caster sugar, plus extra for dusting
250g plain flour
115g semolina
Directions
- 1. Preheat The Oven: Preheat your oven to 160°C (140°C fan) and line a 30x20cm baking tin with parchment paper.
- 2. Cream The Butter: Beat the softened butter and caster sugar together in a large bowl until smooth and pale.
- 3. Add Dry Ingredients: Sift in the plain flour and semolina, bringing the mixture together with your hands to form a soft dough.
- 4. Press Into Tin: Press the dough evenly into the prepared tin and prick the surface all over with a fork.
- 5. Bake And Cut: Bake for 30 to 35 minutes until pale golden, then cut into fingers while still warm.
