Mary Berry shortbread is one of the simplest yet most satisfying British bakes—crisp, buttery, and beautifully golden. Whether you’re preparing a quick teatime treat or a festive biscuit tin filler, this classic recipe delivers perfect results with just a handful of ingredients. In this guide, you’ll learn the authentic method, expert baking tips, common variations, and answers to the most-searched shortbread questions.
Why This Mary Berry Shortbread Recipe Works
Shortbread has been a British favourite for centuries, and Mary Berry’s version keeps things beautifully traditional: butter, sugar, and flour in precise proportions. What sets this recipe apart is its simplicity and reliability. If you’re new to baking or want a fool-proof biscuit recipe, you’ll love how easy this is.
For more classic Mary Berry inspiration, explore our recipe collection at Food Fables here:
👉 https://foodfables.co.uk/category/mary-berry-recipes/
Ingredients for Mary Berry Shortbread
You only need three core ingredients:
- 225g plain flour
- 150g unsalted butter (softened)
- 75g caster sugar
- Optional: pinch of salt, vanilla extract, or extra caster sugar for dusting
These amounts create traditionally rich, crumbly shortbread with a melt-in-the-mouth bite.
Step-by-Step Instructions
1. Prep your workspace
Preheat the oven to 160°C (fan) or 180°C (conventional) and line a baking tray with baking paper. Shortbread needs a cooler oven to bake slowly and evenly.
2. Cream the butter and sugar
Beat softened butter with caster sugar until pale and fluffy. This step incorporates air, helping the shortbread maintain a delicate texture.
3. Add the flour
Sift in the plain flour and combine gently using a wooden spoon. Avoid overworking the dough—this keeps the shortbread crumbly rather than tough.
4. Shape your shortbread
Press the dough onto your baking tray and shape into a round or rectangle about 1cm thick. Score into slices using a sharp knife and prick with a fork to prevent bubbling.
5. Bake to perfection
Bake for 25–30 minutes until pale gold. Shortbread shouldn’t turn brown—lightness equals tenderness.
6. Cool and dust
Allow the shortbread to cool for 10 minutes before sprinkling lightly with extra caster sugar.
If you want to compare texture with other traditional bakes, our classic biscuit recipes at http://www.foodfables.co.uk/ offer inspiration.
Tips for the Best Mary Berry Shortbread
- Use real butter – Margarine won’t deliver the same depth of flavour or crumb.
- Don’t overmix – Handle the dough gently to maintain its signature crumbly texture.
- Chill for neat edges – Pop the dough in the fridge for 10 minutes before baking for sharper slices.
- Low and slow – Shortbread must bake gently to avoid browning.
For readers who enjoy understanding the science behind baking, this external resource from BBC Good Food explains why butter temperature matters in biscuits:
👉 BBC Good Food – Baking with Butter (credible external resource)
Shortbread Variations
While Mary Berry’s shortbread is perfect as-is, you can personalise it with:
Chocolate Chip Shortbread
Fold in mini chocolate chips before shaping.
Lemon Shortbread
Add the zest of one lemon and a teaspoon of lemon juice.
Spiced Shortbread
Mix in ½ teaspoon cinnamon or nutmeg for a warm, aromatic twist.
These small additions let you tailor the classic recipe without losing the integrity of the original.
Serving Suggestions
Shortbread pairs beautifully with:
- Afternoon tea
- Hot chocolate
- A scoop of vanilla ice cream
- Fresh berries and cream
You can also package shortbread in gift bags for holidays—they keep wonderfully in airtight tins for up to two weeks.
How to Store & Freeze Shortbread
Shortbread stores extremely well, making it ideal for batch baking.
To store:
Keep in an airtight tin at room temperature for 10–14 days.
To freeze:
Freeze baked shortbread or raw dough for up to 3 months. Defrost thoroughly and warm in a low oven for a few minutes to refresh the texture.
FAQs About Mary Berry Shortbread
1. Why is my shortbread crumbly or dry?
Shortbread should be slightly crumbly, but if it falls apart entirely, you may have added too much flour or overworked the dough. Stick to the exact ratios and mix gently.
2. Can I use salted butter instead of unsalted?
Yes, but reduce or omit any added salt. Salted butter will slightly alter the flavour but still produces delicious shortbread.
3. Why didn’t my shortbread turn golden?
Shortbread should remain pale. If your biscuits stay too white, they may need 2–3 extra minutes in the oven. Avoid browning, as this makes them dry and hard.