Best 6 Mary Berry Shortbread Recipes

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Dive into the delightful world of baking and discover the secrets to creating the ultimate Mary Berry shortbread, a classic treat that embodies British culinary heritage. Delight your taste buds with this buttery, crumbly goodness, perfect for any occasion, be it a cozy tea party, a festive gathering, or a simple indulgence. With its melt-in-your-mouth texture and irresistible flavor, this shortbread will transport you to a realm of pure bliss. Get ready to embark on a culinary journey as we guide you through the steps of making Mary Berry's exceptional shortbread, ensuring a delightful experience from start to finish.

Let's cook with our recipes!

SHORTBREAD RECIPE



Shortbread recipe image

What's more Scottish than a delicious piece of shortbread? With only three ingredients, it's a great, easy treat to make with your kids.

Provided by cookingwithmykids

Categories     Snack

Time 40m

Number Of Ingredients 4

175 g plain/all-purpose flour
75 g caster sugar
100 g butter (softened)
Demerara sugar for sprinkling

Steps:

  • Weigh the flour, sugar and butter and pop them all in a large mixing bowl. Using your finger tips rub everything together gently until you have a fine breadcrumb.
  • Knead the mixture gently to bring it all together in a ball of dough. We had to do this for a while to stop the mixture crumbling apart when we tried to roll it out.
  • Lightly sprinkle some flour down on your work surface
  • Roll your dough out until it is around 5mm (1/4 inch) thick. Using a 5cm fluted cutter, cut circles out and place them on your baking tray.
  • Prick each biscuit with a fork and sprinkle them with a little Demerara sugar.
  • Pop the baking trays in the oven for 15-20 minutes. They're ready when they are starting to turn golden brown. Remove from the oven and leave to cool on a wire rack.

Nutrition Facts : Calories 82 kcal, ServingSize 1 serving

MARY'S PERFECT SHORTBREAD



Mary's Perfect Shortbread image

Provided by Marie Rayner

Time 55m

Number Of Ingredients 4

1 cup less 2 TBS (125g) plain flour
6 1/2 TBS (60g) cornflour (cornstarch)
1/2 cup plus 2 tsp (125g) butter
5 TBS (60g) castor sugar, plus more for sprinkling (fine granulated sugar)

Steps:

  • Preheat the oven to 160*C/325*F/ gas mark 3.
  • Sift the cornflour and flour into a bowl. Rub the butter into the mixture with your fingertips until it resembles fine crumbs. Stir in the sugar. Knead gently until it forms a smooth dough. Shape into a round flat disk.
  • Place onto a sheet of baking parchment. Using a rolling pin, roll it out to a disc which is 7 inches in diameter. (18 cm) Gently lift the baking parchment onto a baking sheet. Using your fingers crimp around the edges and prick all over with a fork. Using a sharp knife, score it lightly with a sharp knife into 8 even wedges.
  • Chill until firm.
  • Bake in the oven for 35 minutes until the shortbread is a pale golden colour. Mark the wedges again and dust lightly with more caster sugar.
  • Leave to cool on the baking tray for five minutes, then carefully lift off to cool completely on a wire rack.
  • Cut into wedges to serve.

THE VERY BEST SHORTBREAD



The Very Best Shortbread image

A buttery and delicious shortbread recipe from Mary Berry. The secret ingredient is semolina for that extra crunch! Finish with a sprinkle of demerara sugar.

Provided by Mary Berry

Categories     Afternoon Tea, Snack

Number Of Ingredients 0

Steps:

  • Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 30cm x 23cm roasting or traybake tin. Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough. Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm. Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers. Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack. Store in an airtight tin.

EASY MILLIONAIRE'S SHORTBREAD



Easy millionaire's shortbread image

Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread - the ultimate sweet treat

Provided by Member recipe by fetchgirl

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Makes up to 24 squares

Number Of Ingredients 7

250g plain flour
75g caster sugar
175g butter, softened
100g butter or margarine
100g light muscovado sugar
397g can condensed milk
200g plain or milk chocolate, broken into pieces

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
  • To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
  • Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
  • Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
  • To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
  • Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
  • For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.

Nutrition Facts : Calories 248 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

AUNT MARY'S SHORTBREAD



Aunt Mary's Shortbread image

My Great-Aunt Mary makes this shortbread by hand every christmas, and it is the lightest, butteriest, most delicious tasting shortbread I have ever had. Use berry sugar to gain the right cookie texture.

Provided by Lumberjackie

Categories     Dessert

Time 2h50m

Yield 15 cookies, 15 serving(s)

Number Of Ingredients 3

3 cups flour
1/2 cup berry sugar
1 lb salted butter (at room temperature)

Steps:

  • Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
  • Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
  • Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.

Nutrition Facts : Calories 308, Fat 24.8, SaturatedFat 15.6, Cholesterol 65.1, Sodium 174.8, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.8

MILLIONAIRE'S SHORTBREAD



Millionaire's shortbread image

Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire's shortbread. Enjoy with your afternoon tea or coffee

Provided by Miriam Nice

Categories     Dessert, Treat

Time 1h15m

Yield Makes 20-24

Number Of Ingredients 11

250g plain flour
200g unsalted butter , chilled and chopped
100g golden caster sugar
¼ tsp vanilla extract
90g butter
379g can condensed milk
2 tbsp golden syrup
2 tbsp dark brown sugar
300g dark chocolate
50g butter
25g white chocolate , melted (optional)

Steps:

  • Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt.
  • Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin.
  • For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.
  • Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn't burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.
  • For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.

Nutrition Facts : Calories 315 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • Use cold butter: Cold butter will help create a more crumbly shortbread. If your butter is too warm, it will spread too much and the shortbread will be tough.
  • Don't overmix the dough: Overmixing the dough will develop the gluten in the flour, which will make the shortbread tough. Mix the dough just until it comes together.
  • Chill the dough before baking: Chilling the dough before baking will help the shortbread hold its shape and prevent it from spreading too much.
  • Bake the shortbread at a high temperature: Baking the shortbread at a high temperature will help it brown quickly and develop a crispy texture.
  • Let the shortbread cool completely before cutting: Letting the shortbread cool completely before cutting will help it hold its shape and prevent it from crumbling.

Conclusion:

Mary Berry's shortbread is a classic recipe that is perfect for any occasion. It is easy to make and can be customized with different flavors and toppings. Whether you are a beginner baker or an experienced pro, you are sure to love this delicious and versatile recipe.

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