Lucy M. These biscuits are soft, buttery, and have a slight crunch from the sugar on top. They’re the kind of treat that melts in your mouth and makes your kitchen smell amazing.
If you’re looking for a quick and classic bake, Mary Berry Shortbread Biscuits are the way to go. They use just a handful of everyday ingredients and take less than half an hour from start to finish. The texture is perfectly crumbly, the flavor is rich and buttery, and the recipe is easy enough for beginners.
No fancy tools or complicated steps needed. Just mix, shape, and bake — that’s it. These biscuits are great for tea time, snack boxes, or a little something sweet after dinner.
Ingredients
- 1 cup (about 225g) soft salted butter
- ½ cup + 1 tbsp (about 115g) white sugar
- ⅔ cup (115g) semolina flour
- 1¾ cups (225g) plain flour (all-purpose)
- 2 tablespoons demerara sugar (for topping)
Instructions
- Preheat the oven to 325°F (160°C). Line a baking tray with parchment paper.
- In a large bowl, cream the butter and sugar together until smooth and fluffy. A wooden spoon or hand mixer works well.
- Add the flour and semolina. Mix slowly until the dough comes together. It should feel soft but not sticky.
- Roll out the dough on a lightly floured surface to about 1 cm thick.
- Use a cookie cutter to shape the biscuits. Place them neatly on the tray.
- Sprinkle the tops with a little demerara sugar.
- Bake for 18–20 minutes, or until the edges turn pale golden.
- Let the biscuits cool on the tray for a few minutes, then move them to a wire rack to cool fully.
Mary Berry’s shortbread biscuits are a lovely companion to mini jam tarts, creating a delightful mix of buttery and fruity flavors.
Mary Berry Shortbread Biscuits
Ingredients
Method
- Preheat the oven to 325°F (160°C). Line a baking tray with parchment paper.
- In a large bowl, cream the butter and sugar together until smooth and fluffy. A wooden spoon or hand mixer works well.
- Add the flour and semolina. Mix slowly until the dough comes together. It should feel soft but not sticky.
- Roll out the dough on a lightly floured surface to about 1 cm thick.
- Use a cookie cutter to shape the biscuits. Place them neatly on the tray.
- Sprinkle the tops with a little demerara sugar.
- Bake for 18–20 minutes, or until the edges turn pale golden.
- Let the biscuits cool on the tray for a few minutes, then move them to a wire rack to cool fully.
Notes
Pro Tip: Add a Fruity Twist (But Eat Them Fresh!)
Want to add a fun twist to your Mary Berry shortbread biscuits? Try mixing in chopped maraschino cherries, dried apricots, or golden raisins for a pop of color and flavor. Just keep in mind — fruity versions are best enjoyed on the same day. The moisture from the fruit can make the biscuits soft if left too long. Fresh is best when fruit’s involved!Pro Tip: Add a Fruity Twist (But Eat Them Fresh!)
Want to add a fun twist to your Mary Berry shortbread biscuits? Try mixing in chopped maraschino cherries, dried apricots, or golden raisins for a pop of color and flavor. Just keep in mind — fruity versions are best enjoyed on the same day. The moisture from the fruit can make the biscuits soft if left too long. Fresh is best when fruit’s involved!
Nutritional Value (per biscuit – makes 20)
- Calories: ~130
- Fat: ~7g
- Carbohydrates: ~15g
- Sugar: ~6g
- Protein: ~1g
Conclusion
These Mary Berry shortbread biscuits are one of the easiest treats I’ve ever made. The buttery taste and crumbly texture are always a hit. I love how they turn out perfect every time without much effort. Try them once, and you’ll be making them again and again — just like I do!
