Satisfy your sweet tooth with Mary Berry Shortbread Recipe. Made with simple ingredients like butter, sugar, and flour, this classic Scottish biscuit is the perfect base for your favorite flavors, from lemon zest to chocolate chips. Treat yourself to a crisp and buttery slice today!
In Mary Berry’s recipe, she starts by sifting together flour and sugar in a large mixing bowl. She then adds softened butter, using a pastry cutter or her fingers to bring the mixture together to form a soft dough. The dough is then shaped into rounds and baked until golden brown and crisp.
Mary Berry Shortbread is a versatile dessert that can be enjoyed on its own or with a variety of toppings, such as chocolate, fruit, or nuts. It is perfect for a sweet snack or for taking to a potluck or gathering with friends.
Mary Berry Shortbread is a classic Scottish dessert that is well-loved for its simple ingredients and delicious flavor. With its easy-to-follow recipe and versatile toppings, it is a must-try dish for anyone who loves sweet and satisfying treats.
What is the best shortbread in the world?
Some popular brands of shortbread known for their quality and flavor include Walkers Shortbread from Scotland, Tate’s Bake Shop from the United States, and Carr’s from England.
Should butter be soft or cold for shortbread?
Butter for shortbread should be cold. This is because the butter creates pockets of steam in the dough as it bakes, which contributes to the tender and crumbly texture of the shortbread. If the butter is soft, it will not create pockets of steam, and the shortbread may be dense and tough.
To make shortbread, it’s best to use cold, unsalted butter that has been cut into small pieces and chilled in the refrigerator. When making the dough, the butter should be worked into the flour mixture until it forms a crumbly texture, but not fully incorporated. This will ensure that pockets of butter remain in the dough, which will create the desirable texture of the shortbread.
It’s also important to handle the dough gently when rolling it out and cutting the shortbread, as too much handling can cause the butter to warm up and affect the texture of the final product.
Best Mary Berry Shortbread Recipe
Mary Berry Shortbread is a classic Scottish dessert that is crisp, buttery, and delicately sweet. Shortbread is made by combining flour, sugar, and butter to form a crumbly dough that is then shaped into rounds and baked until golden brown.
Servings: 12 Preparation: 10 minutes Cooking time: 50 minutes Calories: 140 Fat: 7.4g
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 cup (125 g) cornstarch
Instructions
- Preheat the oven to 300°F (150°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Sift the flour and cornstarch into the bowl and mix until just combined.
- Transfer the dough to the prepared pan and press it evenly into the bottom. Use a fork to prick the surface all over.
- Bake the shortbread for 45-50 minutes, or until light golden.
- Allow the shortbread to cool in the pan for 10 minutes, then cut into squares.
- Store the shortbread in an airtight container for up to 5 days.
Nutrition:
Calories: 140
Total Fat: 7.4g
Saturated Fat: 4.4g
Cholesterol: 18mg
Sodium: 47mg
Total Carbohydrates: 17.2g
Dietary Fiber: 0.6g
Sugars: 6.8g
Protein: 1.9g
More delicious Recipes:
- Jamie Oliver Yorkshire Pudding
- Jamie Oliver Waffle Recipe
- Apple and Blueberry Crumble
- Perfect Mary Berry’s Yorkshire Puddings Recipe
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Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 cup (125 g) cornstarch
Instructions
- Preheat the oven to 300°F (150°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Sift the flour and cornstarch into the bowl and mix until just combined.
- Transfer the dough to the prepared pan and press it evenly into the bottom. Use a fork to prick the surface all over.
- Bake the shortbread for 45-50 minutes, or until light golden.
- Allow the shortbread to cool in the pan for 10 minutes, then cut into squares.
- Store the shortbread in an airtight container for up to 5 days.
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