Mary Berry’s Granny’s Little Shortbread Biscuits are made with butter, caster sugar, plain flour, and semolina, with variations that include chocolate chips, lemon zest, and almond extract. This delightful shortbread recipe creates a tasty assortment of biscuits that takes about 55 minutes to prepare and can serve up to 20 people.
This Celebration Chocolate Mousse Cake Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Granny’s Little Shortbread Biscuits Ingredients
For the Biscuit Dough
- 175g (6oz) butter, softened
- 75g (3oz) caster sugar
- 175g (6oz) plain flour
- 75g (3oz) semolina
For the Chocolate Chip Biscuits
- 50g (2oz) milk or plain chocolate chips
For the Lemon Biscuits
- Finely grated zest of 1 lemon
- 1–2 tbsp demerara sugar
For the Almond Biscuits
- 40g (1½oz) flaked almonds
- 1 tsp almond extract
How To Make Mary Berry Granny’s Little Shortbread Biscuits
- Preheat the Oven: Preheat your oven to 180°C/160°C fan/Gas 4 (350°F). Line three baking sheets with baking paper.
- Make the Dough: In a food mixer or mixing bowl, combine 175g (6oz) butter, 75g (3oz) caster sugar, 175g (6oz) plain flour, and 75g (3oz) semolina. Mix until a soft dough forms. Be careful not to over-mix. Divide the dough into three portions, dust your work surface with flour, and knead each portion.
- Chocolate Chip Biscuits: Knead 50g (2oz) chocolate chips into one portion of dough. Shape into 20 balls, place them on one of the baking sheets, spacing them well apart. Flatten each ball with the back of a fork to create 5cm (2in) discs. Bake for 10–12 minutes or until golden brown.
- Lemon Biscuits: Mix the zest of 1 lemon into another portion of dough. Roll it into a 20cm (8in) long sausage and coat with 1–2 tbsp demerara sugar. Wrap in cling film and freeze for about 30 minutes until firm. Slice into 20 rounds, each about 1cm (½in) thick, place them on a baking sheet, spaced well apart. Bake for about 10 minutes or until pale golden brown.
- Almond Biscuits: Add 1 tsp almond extract and most of the 40g (1½oz) flaked almonds into the remaining dough portion. Shape into 20 small balls, place them on the third baking sheet. Top each ball with a few almonds and flatten with the back of a fork to make 5cm (2in) discs. Bake for about 10 minutes or until golden brown.
Recipe Tips
- Chill the Dough: For the Lemon Biscuits, freeze the rolled dough until firm. This helps in slicing clean rounds and keeps the biscuits from spreading too much.
- Don’t Over-Mix: When preparing the dough, mix just until combined. Over-mixing can make the biscuits tough rather than tender.
- Use Fresh Ingredients: Ensure the butter is soft but not melted and that all ingredients are fresh for the best texture and flavor in your biscuits.
- Space Biscuits Well: Place the biscuit balls well apart on the baking sheets to allow room for spreading during baking, ensuring they bake evenly.
- Check the Baking Time: Keep an eye on your biscuits as baking times can vary depending on your oven. Remove them when they’re golden brown to prevent over-baking.
What To Serve With Granny’s Little Shortbread Biscuits?
These crispy Shortbread Biscuits pair well with a cup of tea, a glass of milk, fresh fruit, or a dollop of jam. They can also be served alongside coffee, hot chocolate, or a selection of cheese for a delicious afternoon snack.
How To Store Leftovers Granny’s Little Shortbread Biscuits?
- Refrigerate: Cool the leftover biscuits to room temperature before storing them in an airtight container in the refrigerator. They’ll keep for up to one week.
- Freeze: Cool the biscuits, then place them in an airtight container or freezer bag. Freeze for up to three months. Thaw at room temperature for a few hours before serving.
Mary Berry Granny’s Little Shortbread Biscuits Nutrition Facts
Serving Size: 1 biscuit (approx. 30g)
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 70mg
- Potassium: 60mg
- Total Carbohydrate: 17g
- Dietary Fiber: 0.5g
- Sugars: 7g
- Protein: 2g
More Mary Berry Recipe:
- Mary Berry Ginger Oat Crunch Biscuits
- Mary Berry Chocolate Biscuits
- Mary Berry Viennese Finger Biscuits
- Mary Berry Butter Biscuits
- Mary Berry Abbey Biscuits
Mary Berry Granny’s Little Shortbread Biscuits
Description
Mary Berry’s Granny’s Little Shortbread Biscuits are made with butter, caster sugar, plain flour, and semolina, with variations that include chocolate chips, lemon zest, and almond extract. This delightful shortbread recipe creates a tasty assortment of biscuits that takes about 55 minutes to prepare and can serve up to 20 people.
Ingredients
For the Biscuit Dough
For the Chocolate Chip Biscuits
For the Lemon Biscuits
For the Almond Biscuits
Instructions
- Preheat the Oven: Preheat your oven to 180°C/160°C fan/Gas 4 (350°F). Line three baking sheets with baking paper.
- Make the Dough: In a food mixer or mixing bowl, combine 175g (6oz) butter, 75g (3oz) caster sugar, 175g (6oz) plain flour, and 75g (3oz) semolina. Mix until a soft dough forms. Be careful not to over-mix. Divide the dough into three portions, dust your work surface with flour, and knead each portion.
- Chocolate Chip Biscuits: Knead 50g (2oz) chocolate chips into one portion of dough. Shape into 20 balls, place them on one of the baking sheets, spacing them well apart. Flatten each ball with the back of a fork to create 5cm (2in) discs. Bake for 10–12 minutes or until golden brown.
- Lemon Biscuits: Mix the zest of 1 lemon into another portion of dough. Roll it into a 20cm (8in) long sausage and coat with 1–2 tbsp demerara sugar. Wrap in cling film and freeze for about 30 minutes until firm. Slice into 20 rounds, each about 1cm (½in) thick, place them on a baking sheet, spaced well apart. Bake for about 10 minutes or until pale golden brown.
- Almond Biscuits: Add 1 tsp almond extract and most of the 40g (1½oz) flaked almonds into the remaining dough portion. Shape into 20 small balls, place them on the third baking sheet. Top each ball with a few almonds and flatten with the back of a fork to make 5cm (2in) discs. Bake for about 10 minutes or until golden brown.
Notes
- Chill the Dough: For the Lemon Biscuits, freeze the rolled dough until firm. This helps in slicing clean rounds and keeps the biscuits from spreading too much.
- Don’t Over-Mix: When preparing the dough, mix just until combined. Over-mixing can make the biscuits tough rather than tender.
Use Fresh Ingredients: Ensure the butter is soft but not melted and that all ingredients are fresh for the best texture and flavor in your biscuits. - Space Biscuits Well: Place the biscuit balls well apart on the baking sheets to allow room for spreading during baking, ensuring they bake evenly.
- Check the Baking Time: Keep an eye on your biscuits as baking times can vary depending on your oven. Remove them when they’re golden brown to prevent over-baking.
Mary Berry Granny’s Little Shortbread Biscuits