Mary Berry’s Shortbread Stars

Makes 45 star-shaped biscuits – if making 15 of each size.

“Shortbread is my ultimate biscuit, favourite in every way. We make it weekly so whenever anyone pops in or we have work meetings we have it at hand to share.”

Ingredients

  • 225g plain flour
  • 225g butter
  • 100g caster sugar
  • 100g semolina
  • 2 tbsp Demerara sugar

Instructions

  • Preheat the oven 160C/140Fan/Gas 3.
  • Measure the flour, butter, caster sugar and semolina into a processor and whizz for few minutes until a dough has just formed.
  • Gently roll the dough out onto a floured surface – around 7mm thick – and cut out your stars. From time to time you will need to knead the smaller pieces together and reroll the dough.
  • Place them onto your baking sheets and sprinkle with demerara sugar.
  • Bake in a preheated oven until very pale golden and firm to the touch (approx. 30 minutes).
  • Leave to cool for 5 minutes, and then transfer to a wire rack to cool completely.

Tips: Can be made up to 3 days ahead and kept in an airtight container. Mary’s shortbread freezes well when cooked.