Mary Berry has released a range of tasty recipes over the years, with many biscuit recipes being her most popular. If you're looking for something simple and delicious, shortbread is a go-to for many.

While traditional shortbread recipes often only call for flour, butter and sugar, the chef likes to add a fourth into the mix, semolina. Mary said: "I like to use semolina as well as flour to give the shortbread crunch, but you can use cornflour or ground rice instead." Mary also pointed out that using real butter instead of a baking spread is imperative in a biscuit recipe like this.

• 225g plain flour


• 100g semolina


• 225g butter


• 100g caster sugar


• 25g demerara or caster sugar, for dusting

Start by preheating 160°C or 140°C fan before lightly greasing a roasting tin or traybake tin. Mix the flour and semolina together in a bowl or use a food processor.

Semolina is a simple ingredient that won't significantly alter the flavour of the shortbread, but it'll help add a delicious crunch to the bake.

Then add the butter and sugar, and rub them together with your fingertips until the mixture just begins to bind together.

Knead the mixture lightly until it forms a smooth dough. Next, press the dough into the prepared tin and level it with the back of a spoon or spatula.

Ensure the mixture is evenly spread, as it won't bake evenly if not. This can result in shortbread that is slightly underdone or overdone.

Prick all over with a fork, and then chill until firm. I chilled it for around 30 minutes, and it was perfect.

Bake for about 35 minutes or until a very pale golden brown. Sprinkle with the sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers.

Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack.