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mary berry shortbread biscuits

Mary Berry Shortbread Biscuits

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 20
Course: Cookies
Cuisine: British
Calories: 130
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 325°F (160°C). Line a baking tray with parchment paper.
  2. In a large bowl, cream the butter and sugar together until smooth and fluffy. A wooden spoon or hand mixer works well.
  3. Add the flour and semolina. Mix slowly until the dough comes together. It should feel soft but not sticky.
  4. Roll out the dough on a lightly floured surface to about 1 cm thick.
  5. Use a cookie cutter to shape the biscuits. Place them neatly on the tray.
  6. Sprinkle the tops with a little demerara sugar.
  7. Bake for 18–20 minutes, or until the edges turn pale golden.
  8. 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!