I like shortbread, and Mary Berry’s easy recipe is considered one of my favourites.
I make Mary Berry’s shortbread weekly—it makes use of 1 ingredient for a scrumptious crunch (Picture: Sophie Harris)
Mary Berry has shared a wealth of biscuit recipes all through her profession, and her shortbread is among the many hottest. It’s easy, simple to make and prepared very quickly in any respect. Whereas conventional shortbread recipes typically name for flour, butter and sugar, Mary likes so as to add a fourth ingredient into the combination.
The chef stated: “I like to make use of semolina in addition to flour to offer the shortbread crunch, however you should use cornflour or floor rice as an alternative.” Mary additionally suggested bakers to make use of actual butter as an alternative of a baking unfold, as this helps to supply that buttery flavour.
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Elements:
- 225g plain flour
- 100g semolina
- 225g unsalted butter
- 100g caster sugar
- 25g demerara sugar or caster sugar, for dusting
Technique:
Begin by preheating to 160°C or 140°C with the fan on, then frivolously grease a roasting tin or traybake tin. Combine the flour and semolina collectively in a bowl or use a meals processor.
Semolina is a straightforward ingredient that will not considerably alter the flavour of the shortbread, nevertheless it’ll assist add a scrumptious crunch to the bake. It’s additionally available from supermarkets for round £1.50 a bag.
Semolina helps to supply a scrumptious crunch (Picture: Getty)
Then add the butter and sugar, and rub them collectively together with your fingertips till the combination simply begins to bind collectively.
Knead the combination frivolously till it varieties a easy dough. Subsequent, press the dough into the ready tin and degree it with the again of a spoon or spatula.
Make sure the combination is evenly unfold, because it received’t bake evenly if not. This can lead to shortbread that’s barely underdone or overdone.
Prick the shortbread with a fork after which chill within the fridge for 30 to 60 minutes.
Bake for about 35 minutes or till a really pale golden brown. Sprinkle with the sugar and go away to chill within the tin for a couple of minutes, then lower into 30 fingers.
Fastidiously raise the fingers out of the tin with a palette knife and end cooling on a wire rack.
The shortbread has a scrumptious crunch on prime, nevertheless it’s gentle and buttery within the center.
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