Marry Berry shortbread

Emma butter shortbread


Shortbread is a beloved Scottish treat known for its buttery yet simple flavour, and Mary Berry has one unique ingredient to elevate this biscuit’s taste and texture.Shortbread is an uncomplicated yet delicious biscuit that is a quick recipe to prepare in around ten minutes and usually takes around 30 minutes in the oven.


  • 225g of plain flour (8oz)
  • 225g of butter (8oz)
  • 100g of semolina (4oz)
  • 100g of caster sugar (4oz)
  • 25g of demerara sugar for dusting (1oz)


  1. To begin, lightly grease your traybake with butter.
  2. Mix both the flour and semolina together either using a mixing bowl or a food processor.
  3. Add the butter and sugar to the mixture. Use your hands to rub the mixture together until it is beginning to come together. Continue to use your hands to lightly knead the shortbread mixture until a dough begins to form.
  4. Press the dough into the prepared tray and use the back of a spoon or spatula to make sure it is evenly spread. Use a fork to prick the dough all over to help any trapped steam escape while the shortbread is baking.
  5. Chill the shortbread in the fridge until it feels firm, which is essential to solidify the butter and stop the mixture from spreading too much in the oven.
  6. Preheat the oven to 160C (320F) before placing the shortbread in the oven. Bake for around 35 minutes or until the shortbread is a pale golden brown colour.
  7. Once ready, take out the oven, sprinkle with demerara sugar and leave to cool for a few minutes.
  8. Use a knife to cut the shortbread into 30 fingers, and your crumbly yet buttery shortbread is now ready to serve. For storage, it is best placed in an airtight tin.