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

What proportions do you use?

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.

I use 4 butter, 2 sugar, 5 flour.

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

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.

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

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.

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...