Mary Berry Shortbread Cookie Recipe​

These buttery Mary Berry Shortbread Cookie Recipe biscuits are made with just butter, sugar, flour, and a pinch of salt. The result is a tender, crumbly, and sweet treat that melts in your mouth with a delicate snap. This classic recipe is perfect for afternoon tea or baking with children, making about 12-16 generous cookies.

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Mary Berry Shortbread Cookie Recipe Ingredients

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/4 cup (55g) caster or superfine sugar, plus extra for sprinkling
• 1 cup (150g) all-purpose (plain) flour
• 1/4 cup (50g) cornflour (corn starch)
• A small pinch of fine sea salt

How To Make Mary Berry Shortbread Cookie Recipe

1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, pale, and fluffy. You can use an electric mixer or a wooden spoon for this step.
2. Add the dry ingredients: Sift the all-purpose flour, cornflour, and salt into the butter mixture. Use a wooden spoon or your hands to gently bring the ingredients together to form a soft dough. Be careful not to overwork the dough.
3. Shape the shortbread: You have two options:
   • Option 1 (Fingers): Press the dough into an 8-inch round shallow baking tin. Use a fork to prick the dough all over.
   • Option 2 (Cut-outs): Roll the dough out gently on a floured surface to about 1/2-inch thickness and cut into desired shapes (fingers or rounds).
4. Chill the dough: Cover the dough (or the tin) and place it in the refrigerator for at least 30 minutes. This chilling step stops the biscuits from spreading while baking.
5. Bake the shortbread: Preheat your oven to $325^{circ}text{F}$ ($160^{circ}text{C}$). Bake for 25 to 35 minutes. The shortbread should remain pale or a very light golden color around the edges.
6. Cool and finish: As soon as you take the shortbread out of the oven, cut it into slices (if baking in a tin) and sprinkle generously with extra caster sugar. Let the cookies cool completely in the tin before lifting them out.

Recipe Tips

• The Importance of Softened Butter: The butter must be properly softened (room temperature). If it is too hard, it will not cream with the sugar properly, leading to a dense shortbread texture.
• Do Not Overmix: Once you add the flour, mix the dough only until it comes together. Over-mixing develops the gluten in the flour, resulting in a tough, chewy cookie instead of a tender, crumbly one.¹
• Use Cornflour for Texture: The addition of cornflour (corn starch) is a trick used by Mary Berry and others. It slightly reduces the gluten in the dough, which gives the shortbread its signature delicate, melt-in-your-mouth crumbly texture.
• Prick the Dough: If you are baking the shortbread in a round or square tin, always prick the dough all over with a fork before baking. This allows steam to escape, keeping the surface flat and preventing the cookie from puffing up unevenly.

What To Serve Shortbread Cookies

• Shortbread is a simple, elegant treat that complements many different accompaniments.
• They are perfect when served simply with a hot cup of black tea or good coffee. For a more decadent dessert, serve the shortbread with a bowl of fresh seasonal berries and a dollop of whipped cream, or use them as a side for a scoop of high-quality vanilla ice cream.

How To Store Shortbread Cookies Leftovers

• Refrigerate: There is no need to refrigerate baked shortbread. The high fat content keeps them fresh at room temperature.
• Freeze: Baked shortbread freezes excellently. Once the cookies are completely cool, place them in an airtight container with layers of parchment paper in between. Freeze for up to 3 months. Thaw at room temperature before serving.

Mary Berry Shortbread Cookie Recipe Nutrition Facts

• Calories: 195 kcal
• Total Fat: 13.5g
• Saturated Fat: 8.5g
• Cholesterol: 36mg
• Sodium: 1mg
• Total Carbohydrate: 18g
• Dietary Fiber: 0.2g
• Sugars: 6g
• Protein: 1.5g

Frequently Asked Questions

• Why did my shortbread spread in the oven?

Your shortbread likely spread because you did not chill the dough long enough before baking. The cold butter must be firm before it hits the oven. Ensure you chill for the full 30 minutes, or even longer in warm weather.

• Can I use granulated sugar instead of caster sugar?

Yes, you can use granulated sugar. Caster sugar is preferred because its finer grain dissolves more easily, leading to a smoother dough.2 If you use granulated sugar, just make sure you cream the butter and sugar for a full 3-4 minutes to ensure it dissolves well.

• Can I add flavor to this recipe?

Yes! Shortbread is a great base for flavoring. You can add 1 teaspoon of vanilla extract with the butter and sugar, or mix in the zest of one lemon or orange with the flour for a citrus kick.

Try More Recipes:

• Mary Berry​ Traditional Uk Rice Pudding Recipe
• Mary Berry Rice Pudding​ Recipe
• Mary Berry​ Buttermilk Pancakes Recipe