Scottish shortbread (Mary Berry’s)
What’s more Scottish than a delicious piece of Scottish shortbread? Based on a Mary Berry recipe, with only three ingredients, it’s a great, easy biscuit to make with your kids.
Mary Berry’s shortbread is such a classic treat. What’s more Scottish than a delicious piece of traditional Scottish shortbread? With only three ingredients, it’s a great, easy biscuit treat to make with your kids. We used Mary Berry’s very special shortbread recipe as you can never go wrong with Mary Berry! Even if you are new to baking, this shortbread cookie recipe is so simple, i’m sure you’ll love it – if you want to jazz up the recipe though why not try our chocolate chip shortbread, shortbread funfetti bites or empire biscuits!
How can kids help make Scottish shortbread?
This is a great hands on recipe for little bakers. There are only a few ingredients so it’s really easy and quick to make.
Once you’ve measured out the ingredients you can get your hands messy rubbing it all together with your fingertips to make the shortbread dough.
If you have kids who love playing with playdough, then they’ll love getting to roll the dough out and cutting out the cookies.
How can you store shortbread?
You can keep these shortbread cookies in an airtight container for up to five days. You can also freeze it – simply wrap each biscuit in cling film and put them in a freezer bag.
Do you have to use cookie cutters?
No! We used our flutted cutters but if you don’t have any or want your shortbread to be even more melt in the mouth crumbly, then you can simply press it into a baking tin.
Line an 8 inch / 20cm square baking tin, and then instead of rolling out the dough, press it into the tin, flattening it out and pushing it into the corners of the tin with a spatula or the back of a spoon. Bake it in the oven for around 30 minues (or until it starts to turn golden brown). Remove it from the oven, then cut it into fingers.
Should I use butter or margarine to make Mary Berry’s shortbread?
We always use butter, rather than margarine or any baking margarines such as Stork. The butter gives the shortbread it’s flavour, so the end result won’t be as delicious if you use margarine.
Why is my shortbread chewy?
If your shortbread hasn’t turned out lovely and soft and crumbly, but rather is harder and chewy it’s possibly because you’ve over worked it. Try to stop working the dough as soon as it’s come together. But also try not to worry too much if you’re baking these with children, who can be a little heavier handed – they’ll still taste great, even if the texture isn’t as soft.
What other Scottish recipes can I make?
If you want to browse some of our other Scottish recipes you can find them all together in one place, or check out our favourites:
Millionaire’s shortbread
Cranachan
Oat cakes
Empire biscuits
Scottish shortbread
Scotch broth
Shortbread fingers
Chocolate chip shortbreadPotato scones
Useful equipment
You might need the following baking tools/gadgets to make these shortbread cookies:
Digital scales
Mixing bowl
Measuring cups
Rolling pin
Cutters
Baking tray
Wire rack
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Difficulty: Easy
Time: 20 minutes plus 20 minutes baking
Serves: 20+ biscuits
Ingredients
175g (1 1/4 cups) plain/all-purpose flour
100g (1/2 cup) butter, softened
75g (1/3 cup) caster sugar
Demerara sugar for sprinkling
How to make Mary Berry’s shortbread
Pre-heat the oven to 160C/140C Fan and get your child to lightly grease 2 baking trays or line them with baking or parchment paper.
Mix the ingredients together
Get your kids to help you weigh the flour and put it in a large mixing bowl.
Measure the butter and get your kids to chop it into small pieces (this will make it easier to rub in). Pop it into the mixing bowl.
Using your finger tips rub everything together gently until you have a fine breadcrumb.
Make the the Mary Berry shortbread
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, but as soon as you have a nice dough, stop kneading it because the less you work the dough, the softer and crumblier your shortbread will be.
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. This is a great task for little ones to help with – it’s great for finger dexterity and just like playing with playdough.
Prick each biscuit with a fork and sprinkle them with a little Demerara sugar.
Bake the Scottish shortbread
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.
Serve and enjoy.
Shortbread recipe
Ingredients
- 175 g plain/all-purpose flour
- 75 g caster sugar
- 100 g butter softened
- Demerara sugar for sprinkling
Instructions
Pre-heat the oven to 160C/140C Fan and lightly grease 2 baking trays.
Mix the ingredients together
- 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.
Make the shortbread
- 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.
Bake the Scottish shortbread
- 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.
Video
Pin Mary Berry shortbread for later
If you liked this Scottish shortbread, might also like our empire biscuits, our melting moments or our favourite easy bakes for kids.
This recipe was first published in January 2018, and republished with new pictures in November 2022.
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