Bero Shortbread is a biscuit made with unsalted butter, caster sugar, all-purpose flour, cornflour, and a pinch of salt. This crumbly and buttery biscuit takes about 55 minutes to prepare and is perfect as a dessert or with tea.
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Why You Should Give This Recipe A Chance
- Buttery And Melt-In-Your-Mouth. Bero Shortbread is buttery and delicious. Cookies melt in your tongue and taste great.
- The Preparation Is Quick And Uncomplicated. This simple dish uses pantry staples. It’s perfect for beginners or when you’re short on time.
- Versatile And Customizable. Bero Shortbread is highly customizable. Lemon zest or vanilla essence can enhance the taste.
What Is Bero Shortbread?
Mary Berry Mary Berry made Scottish Bero Shortbread famous. These flaky shortbread biscuits are made using butter, sugar, flour, and cornflour. It pairs well with tea or coffee due to its rich buttery taste. The recipe uses “Bero” flour. Mary Berry’s simple, melt-in-your-mouth Bero Shortbread is a classic.
Bero Shortbread Recipe Ingredients
- 250g unsalted butter
- 125g caster sugar
- 250g all-purpose flour
- 125g cornflour
- A pinch of salt
Optional Variations
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Step-by-step Guide To Crafting This Bero Shortbread
- In a large basin, cream the butter and caster sugar together until light and fluffy. This phase can be completed by hand or with an electric mixer.
- Sift together the all-purpose flour, cornstarch, and salt in a separate receptacle. If you are utilizing any optional variants, add them at this time.
- Gradually combine the dry ingredients with the butter-sugar mixture until a dough forms. Avoid overmixing, as this can result in a texture that is too dense.
- Form the dough into a ball and cover it with plastic wrap. Refrigerate the mixture for at least thirty minutes to firm it up.
- Line a baking tray with parchment paper and preheat the oven to 180°C (350°F).
- On a lightly floured surface, roll out the refrigerated dough to the desired thickness. Customarily, shortbread is about 1 centimeter thick, but this can be altered to taste.
- Use cookie cutters to divide the dough into shapes, or slice it into squares or wedges. Leave space between the biscuits on the tray that has been prepared for baking.
- Bake for 12 to 15 minutes in a preheated oven, or until the edges are golden brown. Keep a close eye on them, as shortbread can rapidly go from being perfectly baked to being overbaked.
- Once the shortbread has baked, remove it from the oven and allow it to cool on a wire tray. As they chill, they will harden and acquire their characteristic crumbly texture.
- Serve and savor these delectable Bero Shortbread cookies with a cup of tea or whenever you desire a sweet treat!
Recipe Tips
- Use Unsalted Butter. When making Mary Berry’s Bero Shortbread, using unsalted butter will allow you to regulate the salt content and prevent the cookies from becoming overly salty.
- Chill The Dough. The Bero Shortbread dough should rest in the fridge for at least 30 minutes before being baked. This ensures that the baked good keeps its form and texture.
- Measure Ingredients Accurately. In order to achieve the ideal flavor and texture, it is essential to use exact amounts of ingredients like flour, sugar, and cornflour. To get the right amount, use a kitchen scale or measuring cups.
- Don’T Overmix The Dough. If you don’t want your shortbread to be tough, don’t overwork the dough. For a soft and crumbly end result, mix until the ingredients are just mixed.
- Adjust Baking Time. If you want perfectly baked cookies, you’ll need to keep a tight check on them while they bake. If the edges are golden brown, the texture and flavor are just right.
What To Serve With Bero Shortbread?
Bero Shortbread pairs well with various accompaniments it’s traditionally served with a hot beverage like tea or coffee. If you want to add some extra richness and decadence, try serving it with whipped cream, ice cream, chocolate sauce, or a side of fresh berries.
How To Store Shortbread?
- In The Fridge. To store leftover shortbread, place it in an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up 2 days to maintain its freshness and texture.
- In The Freezer. To store leftover shortbread in the freezer, wrap it tightly in plastic wrap or place it in an airtight container it can be stored in the freezer for up to 2-3 months. Thaw at room temperature before serving.
How To Reheat Shortbread?
- In The Oven. Preheat your oven to 180°C (350°F). Place the desired amount of shortbread on a baking sheet or in an oven-safe dish. Heat for about 5 minutes or until the cookies are warm and crispy. Keep a close eye on them to prevent over-browning.
- In The Microwave. Place the shortbread on a microwave-safe plate and heat in 10 to 15-second intervals on medium power until warmed through. Be cautious not to overheat, as it can make the cookies soggy.
- In The Toaster Oven.. Place the shortbread on a baking tray or directly on the toaster oven rack. Toast for a couple of minutes until warm and slightly crisp.
FAQs
How do I prevent Bero Shortbread from becoming too crumbly?
Mix Bero Shortbread dough until just blended to avoid crumbliness, overmixing creates extra gluten and a brittle texture, shape and transfer the dough gently to the baking tray.
Can I Use Margarine Instead Of Butter In Bero Shortbread?
Margarine can replace butter in Bero Shortbread, although the texture and flavor may change, margarine has more water, which affects the outcome. Use unsalted butter for authentic shortbread flavor.
What Can I Do To Soften And Smooth Out The Texture Of Bero Shortbread?
Reducing baking time softens Bero Shortbread, the cookies should be brown around the edges and slightly soft in the center, so watch them while baking, cooling makes it softer.
Can I Add Citrus Extract, Such As Lemon Or Orange, To This Shortbread?
Bero Shortbread tastes great with lemon or orange extract , mix 1-2 tablespoons into dough, and adjust the amount to your taste and citrus level.
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Bero Shortbread Nutrition Facts
Serving Size: 1 piece of shortbread
- Calories:80
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 30mg
- Total Carbohydrates: 8g
- Sugars: 2g
- Protein: 1g
Bero Shortbread Recipe
Description
Bero Shortbread is a biscuit made with unsalted butter, caster sugar, all-purpose flour, cornflour, and a pinch of salt. This crumbly and buttery biscuit takes about 55 minutes to prepare and is perfect as a dessert or with tea.
Ingredients
Optional Variations
Instructions
- In a large basin, cream the butter and caster sugar together until light and fluffy. This phase can be completed by hand or with an electric mixer.
- Sift together the all-purpose flour, cornstarch, and salt in a separate receptacle. If you are utilizing any optional variants, add them at this time.
- Gradually combine the dry ingredients with the butter-sugar mixture until a dough forms. Avoid overmixing, as this can result in a texture that is too dense.
- Form the dough into a ball and cover it with plastic wrap. Refrigerate the mixture for at least thirty minutes to firm it up.
- Line a baking tray with parchment paper and preheat the oven to 180°C (350°F).
- On a lightly floured surface, roll out the refrigerated dough to the desired thickness.
- Customarily, shortbread is about 1 centimeter thick, but this can be altered to taste.
- Use cookie cutters to divide the dough into shapes, or slice it into squares or wedges.
- Leave space between the biscuits on the tray that has been prepared for baking.
- Bake for 12 to 15 minutes in a preheated oven, or until the edges are golden brown.
- Keep a close eye on them, as shortbread can rapidly go from being perfectly baked to being overbaked.
- Once the shortbread has baked, remove it from the oven and allow it to cool on a wire tray. As they chill, they will harden and acquire their characteristic crumbly texture.
- Serve and savor these delectable Bero Shortbread cookies with a cup of tea or whenever you desire a sweet treat!
Notes
- Use Unsalted Butter. When making Mary Berry’s Bero Shortbread, using unsalted butter will allow you to regulate the salt content and prevent the cookies from becoming overly salty.
- Chill The Dough. The Bero Shortbread dough should rest in the fridge for at least 30 minutes before being baked. This ensures that the baked good keeps its form and texture.
- Measure Ingredients Accurately. In order to achieve the ideal flavor and texture, it is essential to use exact amounts of ingredients like flour, sugar, and cornflour. To get the right amount, use a kitchen scale or measuring cups.
- Don’T Overmix The Dough. If you don’t want your shortbread to be tough, don’t overwork the dough. For a soft and crumbly end result, mix until the ingredients are just mixed.
- Adjust Baking Time. If you want perfectly baked cookies, you’ll need to keep a tight check on them while they bake. If the edges are golden brown, the texture and flavor are just right.