Why is my shortbread crumbly?

[SnapFrakkleAndPop]

Every time I make shortbread it seems to go all crumbly. It looks like shortbread until you try to cut it and tastes like shortbread so I think I'm nearly there.

Am I cooking it for too long? I use less time than the recipe says and just wait for it to go slightly golden. How do I know it's just done?

Am I overmixing?

Are my proportions wrong?

I want biscuits like what you get in packets

[ragged]

What proportions do you use?

[BlueEyeshadow]

Sounds like you need more butter. I like it crumbly myself but add more butter when DS1 wants to be able to cut out shapes IYSWIM.

[SnapFrakkleAndPop]

I use 4 butter, 2 sugar, 5 flour.

Yesterday's batch also appears weirdly compacted....

[wildfig]

classic shortbread proportions are 3 flour, 2 butter, 1 sugar. I cream 3oz sugar with 6oz butter, then mix in 8oz plain flour and 1oz cornflour/ground rice. I find this way doesn't make it so crumbly, though my mum does the 'rub it in together until it clumps' method and her shortbread usually works too.

[Earwigging]

I think it's like pastry i.e. best not worked too much, over working might make it compacted.

[SnapFrakkleAndPop]

Okay so less working and more flour....

I'm slightly obsessed with it at the moment so making a batch every few days because I can't buy it here.

[YourCallIsImportant]

Google Delia Scottish Shortbread for a great recipe that works every time.

If I remember right, it's 3 sugar, 6 butter, 6 flour, 3 fine semolina.

It has a lovely crunch and is not too sweet.

Mmmm.... might have to go make some now...