Mary Berry Granny’s Little Shortbread Biscuits

I first made these when I was meant to be baking something “fancy” for a school fundraiser—but I had no time, a warm kitchen, and exactly half the ingredients I needed. So, I turned to the one thing that never fails me: shortbread. Simple, nostalgic, and—thanks to Mary Berry—quietly brilliant.

Now, I’ll be honest: the first batch spread like gossip at a WI meeting. My lemon ones turned into puddles, and I blamed the butter (I shouldn’t have). But the flavour? Absolutely banging. After a few tweaks (and freezing the dough like Mary says—don’t skip it), they came out crisp on the edges, soft in the middle, and wildly moreish.

Let me show you how I fixed that—and why I now keep a stash of this dough in my freezer year-round.

The Secret Behind This Bake

The magic is in the semolina. Most shortbread recipes just go all-in on flour, but the semolina gives these biscuits a faintly sandy snap—like the posh ones you buy in tartan tins at Christmas. That little texture hit makes them feel bakery-grade, even if your shaping skills (like mine) aren’t quite there.

Plus, Mary’s base dough is forgiving. It holds its shape, takes on flavour like a dream, and works for three very different versions: chocolate chip, lemon, and almond. Each one tastes like it came from a different tin, but you only make one base. Love that for us.

INGREDIENTS + WHY THEY MATTER

• Butter (175g) – Unsalted and softened. This is the flavour here, so don’t skimp or sub. I tried margarine once. Never again.
• Caster Sugar (75g) – Dissolves beautifully into the dough. Granulated made the biscuits gritty.
• Plain Flour (175g) – Standard, reliable. Bread flour made mine tough.
• Semolina (75g) – Adds that melt-meets-crunch feel. Without it, you lose the biscuit’s soul.
• Chocolate Chips (50g) – I use plain. Milk is sweeter but lacks punch.
• Lemon Zest + Demerara Sugar – Adds zing and sparkle. I once used bottled juice. No. Just no.
• Almond Extract + Flaked Almonds – Gives marzipan vibes. Toast the almonds first if you want drama.

Want to Change It Up? Here’s How

• Gluten-Free: I tested with a GF blend (Doves Farm)—you’ll need to chill the dough longer, but it does work.
• Dairy-Free: Plant-based butter works, but the texture is a bit softer. Still tasty though.
• Fruit & Nut Twist: Swap choc chips for chopped dried cranberries or pistachios—just don’t overload.
• No Semolina?: You can sub fine polenta or rice flour in a pinch. Not quite the same snap, but still good.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Lemon biscuits spread into sad puddles	Dough too warm when sliced	Freeze the log at least 30 mins
Biscuits too tough	Overmixed the dough	Mix until just combined, no more
Chocolate chips burned	Chips too exposed on top	Tuck them into the dough when shaping
Biscuits stuck to tray	Skipped the paper (don’t)	Always line your tray, even if it’s non-stick

HOW TO MAKE MARY BERRY’S GRANNY’S LITTLE SHORTBREAD BISCUITS

1. Prep your trays – Line 3 baking sheets. Oven to 180°C / 160°C fan / Gas 4.
2. Make the base dough – Cream butter + sugar until soft. Stir in flour + semolina. Stop once it forms a dough. Divide into 3.
3. Chocolate Chip Batch – Knead in the choc chips. Roll into 20 balls. Flatten with a fork on tray.
4. Lemon Batch – Mix in zest. Roll into a log, coat in demerara. Freeze 30 mins. Slice into 20. Onto tray.
5. Almond Batch – Add almond extract + most of the flaked almonds. Roll into balls, top with a few almonds, flatten on tray.
6. Bake – 10–12 minutes until just golden. Don’t wait for deep colour—you want pale gold, not crispy brown.
7. Cool on tray – They firm up as they cool. Don’t touch too soon or they’ll crumble in protest.

TIPS FROM MY KITCHEN

• I shape all the dough balls with cold hands—keeps them neater.
• I toast the flaked almonds before using—adds so much depth.
• For lemon, I add a tiny pinch of salt. Brightens the citrus.
• My old metal trays bake more evenly than the non-stick ones—go figure.

STORAGE + SERVING

• Store: Airtight tin, room temp. Best in 3–4 days.
• Freeze: Both raw dough (wrapped well) and baked biscuits freeze fine. Re-crisp in a low oven for 5 mins.
• Serve With: Hot tea, cold milk, or cheese if you’re feeling posh. Lemon ones with Earl Grey? Heaven.

FAQs – Real Query Answers

Q: Can I skip the semolina?
A: Technically yes—but they’ll taste like every other shortbread. Semolina gives the edge.

Q: Do I have to freeze the lemon dough?
A: Yup. Otherwise, you’ll get frisbee biscuits.

Q: Can I mix all the flavours into one dough?
A: You can, but it’s a bit chaotic. I tried it once and got lemony almond choc confusion.

Q: What’s the best butter for this?
A: Real block butter. Not spreadable. I like Kerrygold or Lidl’s own, oddly enough.

Q: How do I keep them from going soft?
A: Store in a tin, not plastic. And no fridge—that’s a crime against shortbread.

Try More Recipes:

• Mary Berry Chocolate Perfection Cake
• Mary Berry Lemon Posset Tart
• Mary Berry Brioche Frangipane Apple Pudding
• Mary Berry Bread and Butter Pudding