Mary Berry Chocolate Chip Shortbread Recipe

This crumbly buttery Mary Berry Chocolate Chip Shortbread is made with plain flour, semolina, and chocolate chips, and ready in 50 minutes. Biting through the golden crust reveals a melt-in-the-mouth center studded with rich chocolate pockets. I love how the addition of semolina gives it that signature authentic crunch.

Why This Classic Works

I always struggled to get my shortbread completely crumbly without it feeling dry or tasting like plain flour. The secret here is replacing some of the flour with semolina to guarantee a brilliant sandy texture.

Using softened butter instead of cold butter makes the dough come together much easier by hand. It feels a bit strange at first, but it bakes beautifully every single time.

Mary Berry Chocolate Chip Shortbread Ingredients

• 225g butter, softened
• 100g caster sugar, plus extra for sprinkling
• 225g plain flour
• 100g semolina
• 100g dark chocolate chips

How To Make Mary Berry Chocolate Chip Shortbread

1. Prepare The Tin: Preheat the oven to 160°C (140°C fan) and grease a 20cm square tin. Line the base with baking paper.
2. Cream The Butter: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy.
3. Add Dry Ingredients: Sift in the plain flour, then add the semolina and chocolate chips. Use your hands to bring the mixture together into a soft dough.
4. Press And Bake: Press the dough evenly into the prepared tin and prick all over with a fork. Bake for 35 minutes until pale golden.
5. Cool And Cut: Sprinkle lightly with caster sugar while still warm. Cut into fingers while in the tin, then leave to cool completely before removing.

Recipe Tips

• Use room temperature butter: Softened butter blends easily without overworking the flour, keeping the biscuits tender.
• Do not skip the semolina: This ingredient is vital for creating that distinct shortbread crunch.
• Cut while warm: Shortbread becomes very brittle when fully cooled, so scoring it hot prevents cracking.

What To Serve With Chocolate Chip Shortbread

These biscuits pair exceptionally well with a strong cup of Earl Grey tea or a dark roast coffee. You can also serve them alongside a bowl of fresh strawberries and a dollop of clotted cream.

How To Store

Keep the cooled shortbread in an airtight container at room temperature for up to one week. You can also freeze the baked fingers for up to three months and thaw them on the counter before eating.

FAQs

Can I use cornflour instead of semolina?

Yes, cornflour works well to tenderize the dough. The final biscuit will be softer rather than crunchy.

Why did my shortbread spread in the oven?

If your butter was melted rather than softened, the dough will spread. Always use room temperature butter.

Can I use milk chocolate chips?

Absolutely. Milk chocolate adds a sweeter flavor, but dark chocolate creates a nice contrast to the sweet dough.

Nutrition

• Calories: 245 kcal
• Total Fat: 14g
• Saturated Fat: 9g
• Cholesterol: 30mg
• Sodium: 95mg
• Total Carbohydrate: 28g
• Protein: 3g

Try More Recipes:

• Mary Berry Bread Recipe
• Mary Berry Bread Rolls Recipe
• Mary Berry Bread Pudding Recipe