Classic Mary Berry Shortbread Recipe: A Taste of British Tradition

Few things evoke the cozy warmth of traditional British baking more than a classic shortbread, and who better to guide us through this culinary journey than the beloved Mary Berry? A stalwart figure in British baking, Mary has been endearing herself to audiences for decades with her wealth of knowledge and her warm, affable nature. Her shortbread recipe, a time-honored classic, embodies the very essence of her approach to baking: simplicity, elegance, and most importantly, flavor.

This shortbread, with its buttery aroma and melt-in-the-mouth texture, is not just a biscuit; it’s a nostalgic trip down memory lane, a reminder of afternoon teas, family gatherings, and the sheer joy of baking. Whether you’re a seasoned baker or trying your hand at shortbread for the first time, Mary’s foolproof recipe will ensure delightful results. So, gather your ingredients, put on your apron, and let’s embark on this delicious adventure with the inimitable Mary Berry.

How To Make Mary Berry Shortbread Recipe:

This Mary Berry shortbread recipe is a delightful combination of simplicity and indulgence. It yields about 12 pieces of buttery, golden shortbread. It only needs four ingredients to make. You can whip up this delightful treat in under less than one hour, including baking time. Serve it alongside a cup of tea. Also it is a sweet snack. Whenever you need a comforting sweet snack you can make these bread.

Ingredients:

  • Butter, softened : 150g 
  • Demerara sugar for sprinkling
  • Plain flour : 220g 
  • Caster sugar : 110g

Instructions:

  1. Preheat the oven to 160°C (320°F). Take a baking tray and line it with parchment paper.
  2. Take the mixing bowl and cream together the softened butter and caster sugar.keep creaming until it becomes pale and fluffy.
  3. Gradually sift in the plain flour and combine until the mixture comes together into a dough. You can use your hands to gently knead.
  4. Roll the dough out on a floured surface to about 1.5 cm thickness. Use very light amount flour for this.
  5. Now it’s time to cut your dough. Cut them into your preferred shapes. Use a cookie cutter to cut them. You can also use a sharp knife for cutting them. Place them on the baking tray. Place each piece allowing some distance.
  6. Prick each shortbread piece with a skewer to create those classic decorative patterns. You can also use a fork for this decoration process. Sprinkle a small amount of Demerara sugar on top for a sweet & crunchy finish.
  7. Bake in your oven for about 20-25 minutes. Check if the edges have turned a light golden brown.
  8. Remove from the oven and allow the shortbread to cool down on the tray. Wait for 3 or 4 minutes. If you have a wire rack, transfer them there. Keep them on the rack to cool down.

Also Try: Mary Berry’s Cheese Scones Recipe: A Savory Delight

Nutritional Value (per serving):

Calories: 230 kcal

Carbohydrates: 28g

Fat: 12g

Sugar: 9g

Protein: 2g

Tips for Easy Baking:

  • Ensure your butter is softened but not melted. This will help achieve the right texture for the shortbread.
  • Don’t over-knead the dough. Stop as soon as it comes together to avoid toughness.
  • When cutting out shapes, dip your cutter in flour to prevent sticking.
  • Experiment with different shapes and sizes for a personalized touch.
  • Store your shortbread in an airtight container to keep them fresh and crisp.

FAQs:

Can I use margarine instead of butter?

Butter is recommended for the best flavor and texture, but you can use margarine if needed.

Can I add flavorings like vanilla or lemon zest?

Absolutely! A teaspoon of vanilla extract or a little lemon zest can add a delightful twist to your shortbread.

Can I freeze shortbread dough for later use?

Yes, you can freeze the dough. Wrap it in plastic wrap and store it in an airtight container for up to three months. Thaw before baking.

What’s the purpose of pricking the shortbread with a fork?

Pricking prevents the shortbread from puffing up during baking, giving it that classic crumbly texture.

Can I substitute caster sugar with granulated sugar?

Yes, you can use granulated sugar as a substitute for caster sugar. However, caster sugar will give you a smoother texture.

Conclusion

Mary Berry’s shortbread recipe is a delightful treat that’s simple to make and a joy to savor. Whether you’re baking with kids, sharing with friends, or indulging in a sweet moment of solitude, this classic shortbread is sure to brighten your day. Enjoy!

Shortbread recipe Mary Berry

Total Time 1 hour
Course Snacks
Cuisine British
Servings 12

Ingredients
  

  • Butter softened : 150g
  • Demerara sugar for sprinkling
  • Plain flour : 220g
  • Caster sugar : 110g

Instructions
 

  • Preheat the oven to 160°C (320°F). Take a baking tray and line it with parchment paper.
  • Take the mixing bowl and cream together the softened butter and caster sugar.keep creaming until it becomes pale and fluffy.
  • Gradually sift in the plain flour and combine until the mixture comes together into a dough. You can use your hands to gently knead.
  • Roll the dough out on a floured surface to about 1.5 cm thickness. Use very light amount flour for this.
  • Now it’s time to cut your dough. Cut them into your preferred shapes. Use a cookie cutter to cut them. You can also use a sharp knife for cutting them. Place them on the baking tray. Place each piece allowing some distance.
  • Prick each shortbread piece with a skewer to create those classic decorative patterns. You can also use a fork for this decoration process. Sprinkle a small amount of Demerara sugar on top for a sweet & crunchy finish.
  • Bake in your oven for about 20-25 minutes. Check if the edges have turned a light golden brown.
  • Remove from the oven and allow the shortbread to cool down on the tray. Wait for 3 or 4 minutes. If you have a wire rack, transfer them there. Keep them on the rack to cool down.
Keyword mary berry shortbread recipe, Shortbread recipe Mary Berry

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