As mentioned in the recipe, add more butter if needed.
Kathy, Guest from: Canada
2008 Nov 29
Most traditional shortbread recipes have the proportions of 1:2:4 for sugar, butter, flour.rnSo usually it's 1 cup powdered sugar, 2 cups butter, 4 cups flour. Add LOTS more butter to make this recipe work!
David Wilde, Guest
2008 Nov 30
What ever happened to adding cornstarch?? * 1/2 cup cornstarch * 1/2 cup icing sugar * 1 cup flour * 3/4 cup butter, softenendmake sure the butter is at room temperature! Use margerine for much smoother texture, I mix half marg half butter for nicer flavour n texture mix. The secret is out!
Laura, Guest from: Ottawa, Canada
2008 Dec 13
Kathy: this recipe has those proportions, exactly, which makes it perfectly traditional.In my experience, shortbread can't be rolled, but is pressed into a pan. (It can have cornstarch, but never eggs.) Yes, it's a dry, powdery mix -- but it's supposed to be. Don't try to make cookies out of them. Make squares, and it'll work!
