Mary Berry Shortbread Recipe

These shortbread cookies are buttery, crumbly, and melt in your mouth. They're a classic British treat that I always come back to when I want something simple and comforting with my tea.

I’ve tried so many cookie recipes, but this Mary Berry shortbread has a special place in my kitchen. It’s the kind of recipe that doesn’t need fancy ingredients or steps. Just a few everyday things, and boom — you’ve got delicious shortbread that tastes like it came from a bakery. I like making them when I need something sweet but easy.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings: 20

Course: Cookies

Cuisine: British

Calories: 95

Ingredients Method Notes

Ingredients

½ cup plus a spoon extra of soft salted butter
1⅓ cups of plain flour I use all-purpose
Around 6 tablespoons of light brown muscovado sugar
A little demerara sugar to sprinkle on top just a pinch or two

Method

I start by preheating my oven to 325°F (160°C).
Then, I grab a big mixing bowl and toss in the butter. It should be soft — not melted. I mix it for a bit to get it creamy.
Next, I add the muscovado sugar and beat it with the butter until it looks smooth and fluffy.
After that, I slowly stir in the flour. At first, it seems crumbly, but don’t worry — just keep pressing and mixing until it turns into a soft dough.
I place the dough on a floured surface and gently roll it out. I keep it about 1 cm thick.
I use my favorite cookie cutter and make shapes, placing them on a lined baking tray.
Right before baking, I sprinkle a bit of demerara sugar on top of each cookie.
I bake them for 18–20 minutes, or until the edges look slightly golden.
Once done, I leave them on the tray for 5 minutes, then move them to a rack to cool.

Notes

Easy Flavor Twists: Cherry and Walnut Shortbread

Once you’ve mastered the classic Mary Berry shortbread, it’s fun to experiment with new flavors. Two of my favorite variations are Cherry Shortbread and Walnut Shortbread — both super easy to make with the same base dough.

For Cherry Shortbread, I prepare the dough as usual, then gently press about 1½ teaspoons (around 30g) of chopped maraschino cherries into the top of each cookie before popping them in the oven. I skip the demerara sugar in this version since the cherries already bring a lovely sweetness.

For Walnut Shortbread, I mix in roughly ½ cup (around 55g) of chopped walnuts right after rubbing the butter into the flour. The nuts give the cookies a nice crunch and a nutty richness. Once they’re baked and fully cooled, I dust them generously with sifted icing sugar for a pretty finish.

Both variations turn out beautifully and are perfect if you want to switch things up without adding extra steps. Give them a go next time — I promise they’re worth it!