Best 3 Shortbread By Mary Berry Recipes
Shortbread, a traditional Scottish treat, is a delectable combination of simplicity and deliciousness. Its buttery, crumbly texture and subtle sweetness make it a timeless classic, enjoyed by generations. This article presents a collection of Mary Berry's shortbread recipes, each offering a unique twist on this beloved treat. From the classic Shortbread Fingers to the indulgent Millionaire's Shortbread and the savory Cheese Shortbread, these recipes cater to a range of tastes and preferences. Whether you're a seasoned baker or a novice in the kitchen, Mary Berry's expert guidance and detailed instructions will ensure perfect results every time. So gather your ingredients, preheat your oven, and embark on a delightful shortbread baking journey.
Check out the recipes below so you can choose the best recipe for yourself!
SHORTBREAD RECIPE
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
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
Provided by Marie Rayner
Time 55m
Number Of Ingredients 4
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
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.
Tips:
- Make sure the butter is cold before you start baking. This will help to create a crumbly texture.
- Do not overwork the dough. Overworking the dough will make the biscuits tough.
- Chill the dough for at least 30 minutes before baking. This will help to prevent the biscuits from spreading too much.
- Bake the biscuits on a parchment paper lined baking sheet. This will help to prevent them from sticking to the pan.
- Bake the biscuits until they are golden brown on the edges. This will ensure that they are cooked through.
- Let the biscuits cool on a wire rack before serving. This will help to prevent them from becoming soggy.
Conclusion:
Shortbread is a classic Scottish biscuit that is loved by people all over the world. It is a simple recipe to make, but it is important to follow the tips above to ensure that your shortbread turns out perfectly. Once you have mastered the basic shortbread recipe, you can experiment with different flavors and toppings. Some popular variations include chocolate chip shortbread, lemon shortbread, and cranberry shortbread.
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