Shortbread Biscuits Recipe Mary Berry Recipes

SHORTBREAD RECIPE

Steps:

• Weigh the flour, sugar and butter and pop them all in a large mixing bowl. Using your finger tips rub everything together gently until you have a fine breadcrumb.
• Knead the mixture gently to bring it all together in a ball of dough. We had to do this for a while to stop the mixture crumbling apart when we tried to roll it out.
• Lightly sprinkle some flour down on your work surface
• Roll your dough out until it is around 5mm (1/4 inch) thick. Using a 5cm fluted cutter, cut circles out and place them on your baking tray.
• Prick each biscuit with a fork and sprinkle them with a little Demerara sugar.
• Pop the baking trays in the oven for 15-20 minutes. They're ready when they are starting to turn golden brown. Remove from the oven and leave to cool on a wire rack.

MARY'S PERFECT SHORTBREAD

Steps:

• Preheat the oven to 160*C/325*F/ gas mark 3.
• Sift the cornflour and flour into a bowl. Rub the butter into the mixture with your fingertips until it resembles fine crumbs. Stir in the sugar. Knead gently until it forms a smooth dough. Shape into a round flat disk.
• Place onto a sheet of baking parchment. Using a rolling pin, roll it out to a disc which is 7 inches in diameter. (18 cm) Gently lift the baking parchment onto a baking sheet. Using your fingers crimp around the edges and prick all over with a fork. Using a sharp knife, score it lightly with a sharp knife into 8 even wedges.
• Chill until firm.
• Bake in the oven for 35 minutes until the shortbread is a pale golden colour. Mark the wedges again and dust lightly with more caster sugar.
• Leave to cool on the baking tray for five minutes, then carefully lift off to cool completely on a wire rack.
• Cut into wedges to serve.

SHORTBREAD BISCUITS

Steps:

• Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
• On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
• Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.