Mary Berry Recipes

Home / Baking / Classic All-Butter Shortbread Biscuits

Ah, the humble butter biscuit, or shortbread as we often lovingly call it – a truly timeless classic that holds a special place in the heart of British baking. It's a recipe that relies on the quality of its few ingredients, particularly the butter, to deliver a truly exquisite flavour and texture. I remember my grandmother making these for tea, and the aroma filling the kitchen was simply divine.

This recipe is wonderfully simple, yet it produces a biscuit of sheer perfection every single time. There are no complicated steps, no tricky techniques, just a straightforward method that allows the rich, creamy butter to shine through. It’s the sort of bake that brings joy with every bite, whether you’re enjoying it with a cup of tea, sharing it with friends, or simply treating yourself after a long day.

I do hope you'll give these a try. They're a real family favourite, and once you've mastered them, you'll find yourself returning to this recipe again and again. It truly showcases how a few good quality ingredients, handled with a little care and affection, can create something utterly magnificent.

Why You'll Love This Recipe

Uses minimal, high-quality ingredients for superior flavour and texture.
The method is straightforward and forgiving, making it ideal for bakers of all skill levels.
Yields a tender, crumbly texture that simply melts in the mouth, perfect for any occasion.

Ingredients

225g (8oz) unsalted butter, softened
100g (3½oz) caster sugar, plus extra for sprinkling
300g (10½oz) plain flour
Pinch of salt

Equipment Needed

Large mixing bowl • Wooden spoon or electric mixer • Sieve • 20cm (8-inch) round fluted flan tin or baking sheet • Baking parchment • Fork • Wire rack

Step-by-Step Instructions

Preheat your oven to 160°C (140°C fan/Gas Mark 3). Lightly grease and line a 20cm (8-inch) round fluted flan tin or a baking sheet with baking parchment.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This is crucial for that wonderful, airy texture.
Sift the plain flour and salt into the butter mixture. Mix gently with a wooden spoon or your hands until it just comes together to form a soft dough. Be careful not to overmix, as this can make the shortbread tough.
Press the dough evenly into the prepared flan tin, or roll it out to about 1cm (½ inch) thickness if using a baking sheet, then cut into desired shapes (fingers or rounds).
Prick the surface all over with a fork – this helps prevent it from rising unevenly. Score the dough into 8-12 wedges or fingers, but don't cut all the way through.
Bake for 35-40 minutes, or until pale golden brown and firm to the touch. The edges should be just beginning to turn a slightly deeper gold.
While still warm, sprinkle generously with a little extra caster sugar. This adds a lovely sparkle and extra sweetness.
Carefully cut along the scored lines to separate the biscuits. Leave them to cool completely in the tin or on a wire rack. They will crisp up beautifully as they cool, revealing that delightful crumbly texture.

Perfect Substitutions

Caster sugar -> Granulated sugar (though caster sugar gives a finer texture)
Plain flour -> You can use self-raising flour, but omit the salt and be mindful of a slightly different texture.

Serving Suggestions

These classic shortbread biscuits are simply divine served with a freshly brewed cup of tea or coffee. They also make a lovely accompaniment to a scoop of vanilla ice cream or a bowl of fresh berries. If you enjoyed this, you might also love our Classic Coffee and Walnut Cake and Vibrant Raspberry & Ginger Coulis.

How to Store \u0026 Reheat

Store your cooled shortbread biscuits in an airtight container at room temperature for up to one week. There's no need to reheat them; they are best enjoyed at room temperature, maintaining their crisp, crumbly texture.

Mary's Secrets to Success

My dear bakers, for truly perfect shortbread, remember these little secrets: * **Quality Butter is Key:** As there are so few ingredients, the quality of your butter truly shines through. Use a good, full-fat butter for the best flavour and that wonderfully rich texture. * **Don't Overwork the Dough:** This is crucial for tender shortbread. Mix just until the ingredients come together; overworking develops gluten, leading to a tough biscuit. * **Bake Low and Slow:** A moderate oven temperature ensures the shortbread bakes through evenly without browning too quickly, resulting in that lovely pale golden finish. * **Cool Completely:** Resist the temptation to move them too soon. Shortbread is delicate when warm and crisps up beautifully as it cools, giving you that satisfying snap.

Frequently Asked Questions

Why did my shortbread spread too much?

This often happens if your butter was too soft when you started, or if the dough wasn't chilled enough before baking. A colder dough holds its shape better in the oven. Ensure your butter is softened but still cool to the touch.

Can I use salted butter instead of unsalted?

While unsalted butter is preferred for precise control over the saltiness, you can certainly use salted butter. If you do, simply omit the pinch of salt from the recipe.

How do I achieve that perfect crumbly texture?

The key to a wonderfully crumbly shortbread is not to overwork the dough. Mix just until the ingredients come together and no more. Overworking develops the gluten in the flour, which can lead to a tougher biscuit.

Can I add other flavourings to this recipe?

Absolutely! This classic recipe is a lovely base for experimentation. A teaspoon of vanilla extract, the zest of a lemon, or even a sprinkle of dried lavender can be added with the butter and sugar for a delightful variation.

Can I freeze shortbread dough or baked biscuits?

Yes, you can! You can shape the dough, wrap it tightly, and freeze it for up to a month. Thaw in the fridge before baking. Baked and cooled shortbread can also be frozen in an airtight container for up to 3 months; thaw at room temperature.