Mary Berry Lemon Shortbread Biscuits Recipe

If you are looking for a simple and delicious treat to make at home, you can’t go wrong with Mary Berry’s lemon shortbread biscuits. These buttery and crumbly biscuits have a zesty lemon flavor that makes them irresistible. They are perfect for tea time, snack time, or any time you need a sweet pick-me-up.

In this blog post, I will show you how to make Mary Berry’s lemon shortbread biscuits step by step, with tips and tricks to ensure success. You will need only four ingredients: plain flour, butter, caster sugar, and lemon zest. You will also need a baking tray, baking parchment, a rolling pin, a fluted cutter, and a fork. The recipe is easy to follow and takes about an hour from start to finish.

Here are the steps to make Mary Berry’s lemon shortbread biscuits:

What are Mary Berry Lemon Shortbread Biscuits?

Mary Berry Lemon Shortbread Biscuits are a delicious variation of the classic Scottish cookies, made with butter, sugar, flour, and semolina. They have a crisp and crumbly texture and a refreshing lemon flavor, thanks to the addition of lemon zest and juice. They are easy to make and perfect for tea time or as a gift.

• Related: Biscuit Crumb Base

Why You Will Love This Recipe

There are many reasons to love this recipe for lemon shortbread biscuits. Here are some of them:

• It is easy and quick to make. You only need one bowl and a few utensils to make the dough, and then you just cut out the shapes and bake them in the oven.
• It is versatile and customizable. You can use any cookie cutter you like to make different shapes and sizes of biscuits. You can also decorate them with icing, sprinkles, or nuts if you want to make them more festive.
• It is perfect for any occasion. You can enjoy these biscuits as a snack, a dessert, or a gift. They are great for tea time, parties, holidays, or any time you need a sweet treat.

Mary Berry Lemon Shortbread Biscuits Ingredients

To make this recipe for lemon shortbread biscuits, you will need the following ingredients:

• 250g (9oz) butter, softened
• 110g (4oz) caster sugar
• 250g (9oz) plain flour
• 110g (4oz) semolina
• Zest of 1 lemon
• A few drops of lemon essence (optional)
• Demerara sugar, for sprinkling

How to Make Mary Berry Lemon Shortbread Biscuits

Making lemon shortbread biscuits is very easy and fun.

Here are the steps you need to follow:

Step 1: Preheat the oven and prepare the baking tray

Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 30cm x 23cm roasting or traybake tin. Cut a piece of baking parchment that fits the bottom and sides of the tin. Place it on the tin and press it down to stick.

Step 2: Cream together the butter and sugar

In a large mixing bowl, cream together the butter and sugar until light and fluffy. You can use an electric mixer or a wooden spoon for this step. Make sure the butter is softened at room temperature before you start.

Step 3: Add the lemon zest and essence

Grate the zest of one lemon and add it to the butter-sugar mixture. You can also add a few drops of lemon essence for extra flavour, if you like. Mix well to combine.

Step 4: Sift in the flour and semolina

Sift in the flour and semolina into the bowl. Semolina is a coarse wheat flour that gives the shortbread a crunchy texture. You can substitute it with cornflour or ground rice if you prefer. Mix well with your fingertips until the mixture resembles fine breadcrumbs.

Step 5: Knead the dough and press it into the tin

Knead the dough gently until it forms a smooth ball. Do not overwork it or it will become tough. Press the dough evenly into the prepared tin, using your hands or a spatula. Level the surface and make sure there are no gaps or cracks.

Step 6: Prick the dough and score it into fingers

Prick the dough all over with a fork. This will prevent it from rising or bubbling in the oven. Score it lightly with a sharp knife into 30 fingers, or any shape you like. You can also use a fluted cutter to make round or oval biscuits.

Step 7: Sprinkle with demerara sugar and bake

Sprinkle some demerara sugar over the dough. This will add some crunch and sweetness to the biscuits. Bake in the preheated oven for about 35 minutes, or until pale golden.

Step 8: Cut into fingers and cool on a wire rack

Remove the tin from the oven and let it cool slightly on a wire rack. Cut along the scored lines to make fingers, or use a fluted cutter to make round or oval biscuits. Carefully lift them out of the tin with a palette knife and place them on a wire rack to cool completely.

Step 9: Enjoy your lemon shortbread biscuits

Your lemon shortbread biscuits are ready to enjoy! You can store them in an airtight container for up to a week, or freeze them for up to three months. They are delicious on their own, or with some whipped cream and fresh berries.

How do I Serve  Mary Berry Lemon Shortbread Biscuits?

Lemon shortbread biscuits are delicious on their own, but you can also serve them with some toppings or accompaniments to make them more interesting.

Here are some ideas:

• Drizzle some lemon icing over the biscuits for extra sweetness and tanginess.
• Sprinkle some chopped nuts, dried fruits, or chocolate chips over the biscuits for some crunch and contrast.
• Dip the biscuits in some melted chocolate or jam for a decadent treat.
• Serve the biscuits with some whipped cream, yogurt, or ice cream for a creamy and refreshing dessert.
• Serve the biscuits with some fresh fruits, such as berries, kiwi, or mango, for a colorful and healthy snack.

Pro Tips to Make Perfect Mary Berry Lemon Shortbread Biscuits

If you’re on the quest for the perfect lemon shortbread biscuit, Mary Berry, a baking icon, offers invaluable insights to enhance your baking prowess. Here are the essentials:

1. Butter Matters: Always opt for high-quality, preferably unsalted butter. This ensures your biscuits have the ideal flavor and texture.
2. Sugar Selection: Go with caster sugar over granulated sugar. The fine consistency results in a lighter, smoother dough.
3. Flour Alternatives: For that irresistible crunch and crumbly texture, swap plain flour with semolina, cornflour, or ground rice.
4. Lemon Essentials: Fresh lemon zest combined with essence lends the biscuits their delightful zesty aroma.
5. Dough Handling: Less is more! Overmixing or overworking the dough will make it tough, and the biscuits could lose their desired shape.
6. Baking Tricks: Before popping them into the oven, prick the dough with a fork. This keeps them flat by preventing any rise or bubbles. A sprinkle of demerara sugar before baking will reward you with an added layer of crunch and sweetness.
7. Serving Tip: Always cut the biscuits when warm. However, patience is key—wait until they’re fully cooled before transferring from the tin.

How do I Store Lemon Shortbread Biscuits?

Lemon shortbread biscuits can last for up to a week if stored properly.

Here are some tips on how to store them:

• Let the biscuits cool completely before storing them. If they are still warm, they will become soggy and lose their crispiness.
• Store the biscuits in an airtight container at room temperature. Do not refrigerate them, as this will make them soft and stale.
• If you have decorated the biscuits with icing or chocolate, let them set before storing them. Otherwise, they will stick together and create a mess.
• If you want to freeze the biscuits, wrap them individually in plastic wrap and then place them in a freezer bag. They will keep for up to a month in the freezer. To thaw them, let them sit at room temperature for about 15 minutes.

How do I Reheat Lemon Shortbread Biscuits?

Frequently Asked Questions

Here are some frequently asked questions about lemon shortbread biscuits:

Can I use other citrus fruits instead of lemon?

Yes, you can use other citrus fruits such as orange, lime, or grapefruit. Just adjust the amount of juice and zest according to your taste and preference.

• Related: Mary Berry Caramel Shortbread

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 3 days, or freeze it for up to 3 months. Just let it thaw at room temperature before rolling it out and cutting it.

Can I make these biscuits vegan or dairy-free?

Yes, you can make these biscuits vegan or dairy-free by using vegan butter or margarine instead of regular butter. You can also use plant-based milk for the icing if you want to make it vegan.

Final Words

I hope you enjoyed this recipe for lemon shortbread biscuits. They are easy to make, delicious to eat, and perfect for any occasion. Try them out and let me know how they turn out.

If you liked this recipe, please share it with your friends and family. And if you have any questions or feedback, please leave a comment below. I would love to hear from you.

Thank you for reading my article. Happy baking!