medshi8 This buttery crumbly Mary Berry Biscuits recipe is made with butter, caster sugar, and self-raising flour, and ready in 25 minutes. The dough yields gently as you press a damp fork into each round, leaving signature ridges that bake into crisp, golden edges. I love how these rely entirely on basic store cupboard staples.
Why This Classic Works
I used to overcomplicate baking until I tried this simple three-ingredient method. The ratio of butter to flour is perfectly balanced, meaning you get a tender crumb without needing to chill the dough.
My main lesson was learning to soften the butter just enough before starting. If you melt it, the biscuits spread too thin in the oven and lose their lovely signature fork marks.
Mary Berry Biscuits Ingredients
- 100g unsalted butter, softened
- 50g caster sugar
- 150g self-raising flour
How To Make Mary Berry Biscuits
- Preheat and prep: Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment paper.
- Cream the butter: Beat the softened butter and caster sugar together in a bowl until light and fluffy.
- Add the flour: Gradually work the self-raising flour into the butter mixture until it forms a soft dough.
- Shape the biscuits: Roll the dough into 16 walnut-sized balls and place them on the baking tray, spaced apart.
- Press with a fork: Dip a fork in warm water and press it gently into each ball to flatten it slightly and create ridges.
- Bake and cool: Bake for 15 minutes until pale golden, then cool on the tray for 5 minutes before moving to a wire rack.
Recipe Tips
- Soften the butter properly: Room temperature butter creams easily with the sugar and binds the flour without extra liquid.
- Wet your fork: Dipping the fork in water stops the tines from sticking to the delicate dough as you press.
- Watch the colour: They should remain quite pale, only turning slightly golden around the edges to stay nicely crumbly.
What To Serve With Biscuits
Serve these alongside a strong cup of builder’s tea or Earl Grey. They are sturdy enough for dunking but delicate enough to serve with a simple fruit fool or fresh berries.
How To Store
Keep the baked biscuits in an airtight container at room temperature for up to five days. You can also freeze the raw dough balls for up to three months and bake them directly from frozen.
FAQs
Can I use plain flour instead?
Yes, but you need to add one teaspoon of baking powder to help them rise slightly.
Why did my biscuits spread too much?
The butter was likely too warm or accidentally melted before baking.
Can I add flavours?
Absolutely, a teaspoon of vanilla extract or fresh lemon zest works perfectly when mixed into the dough.
Nutrition
- Calories: 95 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 13mg
- Sodium: 30mg
- Total Carbohydrate: 11g
- Protein: 1g
Try More Recipes:
- Mary Berry Oat Biscuits Recipe
- Mary Berry Christmas Biscuits Recipe
- Mary Berry Cheese Biscuits Recipe
Mary Berry Biscuits
16
servings10
minutes15
minutes25
minutesMary Berry Biscuits featuring buttery, crumbly textures with simple self-raising flour and caster sugar, ready in 25 minutes. A brilliantly quick bake for a relaxing afternoon tea.
Ingredients
100g unsalted butter, softened
50g caster sugar
150g self-raising flour
Directions
- 1. Preheat and prep: Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment paper.
- 2. Cream the butter: Beat the softened butter and caster sugar together in a bowl until light and fluffy.
- 3. Add the flour: Gradually work the self-raising flour into the butter mixture until it forms a soft dough.
- 4. Shape the biscuits: Roll the dough into 16 walnut-sized balls and place them on the baking tray, spaced apart.
- 5. Press with a fork: Dip a fork in warm water and press it gently into each ball to flatten it slightly and create ridges.
- 6. Bake and cool: Bake for 15 minutes until pale golden, then cool on the tray for 5 minutes before moving to a wire rack.
