Mary Berry has shared countless biscuit recipes over the years, but her shortbread remains one of the most cherished. This straightforward recipe is simple to prepare and can be completed in virtually no time. While classic shortbread recipes typically call for flour, butter, and sugar, Mary prefers to add a fourth ingredient to the mix.
The Secret Ingredient for Extra Crunch
Mary Berry recommends adding semolina to the dough. She explains, "I like to use semolina as well as flour to give the shortbread crunch, but you can use cornflour or ground rice instead." She also advises bakers to opt for real butter rather than a baking spread, as this delivers that rich, buttery taste.
Ingredients
- 225g plain flour
- 100g semolina
- 225g unsalted butter
- 100g caster sugar
- 25g demerara sugar or caster sugar, for dusting
Method
Begin by preheating your oven to 160°C (140°C fan) and lightly grease a roasting tin or traybake tin. Combine the flour and semolina in a bowl or use a food processor. Semolina is a straightforward ingredient that won't dramatically alter the shortbread's taste, but it adds a delightful crunch to the finished bake. It is readily available in supermarkets for approximately £1.50 per bag.
Next, incorporate the butter and sugar, working them together with your fingertips until the mixture just starts to come together. Gently work the mixture until it forms a smooth dough. Press the dough into the prepared tin and smooth it with the back of a spoon or spatula. Ensure the mixture is distributed uniformly, as uneven spreading will prevent proper baking and can lead to partially undercooked or overcooked shortbread.
Pierce the shortbread with a fork and then refrigerate for 30 to 60 minutes. Bake for approximately 35 minutes, or until a very light golden colour is achieved. Dust with the sugar and allow to cool in the tin for several minutes, then slice into 30 fingers. Gently lift the fingers from the tin using a palette knife, then finish cooling on a wire rack. The shortbread boasts a delightful crisp exterior, yet remains soft and buttery at its centre.
