Shortbread is forgiving, like a golden retriever with a butter addiction. It wants you to succeed. If your dough is too crumbly, it’s almost always a problem of balance: too little butter, too much flour, or the wrong temperature.
Remember: weigh your ingredients if you can. A cup of flour can vary by 30% depending on how you scoop it. That’s like guessing your height and being off by a foot. Use a kitchen scale—it’s the difference between a crummy cookie and a crumbly legend.
And if all else fails, just eat the crumbs with a spoon. They’re buttery, slightly sweet, and delicious. No one is judging you at 2 AM. I certainly won’t.
