Marys Perfect Shortbread Recipes

MARY'S PERFECT SHORTBREAD

Mary's Perfect Shortbread image

Provided by Marie Rayner

Time 55m

Number Of Ingredients 4

Ingredients

1 cup less 2 TBS (125g) plain flour
6 1/2 TBS (60g) cornflour (cornstarch)
1/2 cup plus 2 tsp (125g) butter
5 TBS (60g) castor sugar, plus more for sprinkling (fine granulated sugar)

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.

THE VERY BEST SHORTBREAD

The Very Best Shortbread image

A buttery and delicious shortbread recipe from Mary Berry. The secret ingredient is semolina for that extra crunch! Finish with a sprinkle of demerara sugar.

Provided by Mary Berry

Categories Afternoon Tea, Snack

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 30cm x 23cm roasting or traybake tin. Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough. Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm. Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers. Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack. Store in an airtight tin.

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