As winter tightens its grip, the urge to cosy up indoors with some comforting home baking grows stronger. Fortunately, one of Britain's most beloved culinary experts has shared a brilliantly simple recipe to satisfy that craving. Dame Mary Berry, the former Great British Bake Off judge, has revealed her delightfully straightforward recipe for classic shortbread, complete with a secret ingredient for the perfect texture.
The Secret to a Crunchier, Sweeter Biscuit
In a treat perfect for chilly evenings, Mary Berry advocates for using semolina alongside plain flour to achieve a uniquely crunchy and sweet bite. The national treasure details this tip in her book, 'My Kitchen Table'. She insists that using butter is non-negotiable for a truly good shortbread, but notes that the semolina can be substituted with cornflour or ground rice for a similar effect.
This traditional Scottish biscuit, often enjoyed during festive periods like Christmas, New Year, and Burns Night, becomes an accessible project for any home baker with Mary's guidance. The entire preparation time is a mere ten minutes, with an additional 35 minutes required for baking.
How to Make Mary Berry's Easy Shortbread
Gathering your ingredients is the first simple step. You will need:
- 225g (8oz) plain flour
- 225g (8oz) butter
- 100g (4oz) semolina
- 100g (4oz) caster sugar
- 25g (1oz) demerara sugar for dusting
The equipment required is equally basic: a 30cm x 23cm (12" x 9") traybake tin and either a mixing bowl or a food processor.
Step-by-Step Method
Begin by lightly greasing your traybake tin with a little butter. Next, combine the plain flour and semolina in your chosen bowl or processor. Add the butter and caster sugar to the dry mixture.
Using your fingertips, rub the ingredients together until they begin to bind. Gently knead the mixture until it forms a dough. Press this dough evenly into your prepared tin, using the back of a spoon to achieve a smooth, level surface. Prick the dough all over with a fork; this allows steam to escape during baking and prevents puffing.
A crucial step for perfect shortbread is to place the tray in the refrigerator until the dough feels firm. This chills the butter, ensuring the biscuits hold their shape and don't spread too thinly in the oven.
Once chilled, preheat your oven to 160°C (320°F). Bake the shortbread for approximately 35 minutes, or until it turns a light, golden brown. Remove it from the oven and immediately sprinkle the surface with the demerara sugar for a sparkling, crunchy topping.
Allow the shortbread to cool slightly in the tin before using a sharp knife to slice it into fingers—Mary's recipe yields about 30. The result is a batch of irresistibly crumbly, buttery shortbread, ideal with a cup of tea. For storage, keep the biscuits in an airtight tin to maintain their delightful texture.
With this effortless recipe from a British baking icon, creating a batch of comforting, homemade shortbread has never been simpler. It’s the perfect edible accompaniment to a snug winter evening.
