Classic Shortbread

How is it March already???

It only feels like a couple of weeks since we were in New York  for new years eve, but it’s been over 2 months.

So I fancied baking some sort of biscuit last weekend, so the first book I reached for was my Mary Berry baking bible. And it is my bible, it’s perfect for people new to baking, with simple recipes which all taste amazing. My sister-in-law bought it for me a few years ago, and it’s always my go to for baking the classics

Serves: Makes about 30 fingers

Prep: 30 minutesimg_3655

Cooking Time: 35 minutes


  • 225g Plain Flour
  • 100g Semolina or cornflour
  • 225g Butter
  • 100g Caster sugar
  • 25g demerara sugar for dusting


Lightly grease a 30cm x 23cm traybake or roasting tin.

Mix together the flour and semolina in a bowl. 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 until the prepared tin and level it with the back of a spatular or palette knife, making sure the mixture is evenly spread.img_3655

Prick all over with a fork, and chill until firm.

Pre-heat the oven to 160°c/ Fan 140° / gas mark 3.

Bake in the preheated oven for about 35 minutes, or until a very pale golden brown.

Sprinkle with demerara sugar and leave to cool on the baking tray for a few minutes, then cut into 30 fingers.

Carefully life the fingers our of the tin and finish cooling on a wire rack.



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