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The Very Best Shortbread

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.

From the book


For a really good shortbread it is essential to use butter. I like to use semolina as well as flour to give the shortbread crunch, but you can use cornflour or ground rice instead.

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225g (8oz) plain flour
100g (4oz) semolina
225g (8oz) butter
100g (4oz) caster sugar
50g (2oz) flaked almonds (optional)
25g (1oz) demerara sugar, for dusting

Essential kit

You will need a 30 x 23cm (12 x 9in) traybake or roasting tin.

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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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From the book: My Kitchen Table: 100 Cakes and Bakes

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