A simple three-ingredient shortbread recipe has been hailed as superior to Mary Berry's version, which uses semolina for added crunch. While the beloved baker's recipe includes flour, butter, sugar, and semolina, critics argue that the traditional trio delivers a purer, more buttery taste without the need for extra ingredients.
Mary Berry's method calls for semolina to provide texture, but some bakers find that it alters the classic shortbread's delicate crumb. The three-ingredient approach relies solely on high-quality butter, plain flour, and caster sugar, resulting in a melt-in-the-mouth texture that many prefer.
For those wanting to try Mary's version, she recommends using genuine butter rather than a baking spread. The method involves preheating the oven to 160°C (140°C fan), greasing a tin, and combining flour and semolina. Butter and sugar are worked in until a dough forms, then pressed into the tin, chilled for 30–60 minutes, and baked for 35 minutes until lightly golden.
However, the three-ingredient alternative skips the semolina entirely, making it simpler and more economical. Semolina costs around £1.50 per bag, but many home bakers find it unnecessary for achieving a crisp yet tender shortbread. The debate continues among baking enthusiasts, with purists championing the original recipe.
