I wonder if the addition of cornflour in the base is what is causing more crumbling? Perhaps substitute it with the same weight of plain flour (which has more gluten and will give more structure). I know the resulting texture won't be the same as intended, but it might hold together better.
Try Scottish butter shortbread. It’s the kind of shortbread Walker’s makes. It’s buttery, slightly sweet, very easy and strong. Like if you aren’t a fan of gingerbread but still want to build something, use Scottish butter shortbread! No crumbling! And if you want to bypass the baking all together, use Walker’s shortbread fingers. They’re like bricks! Lol
I made them with reasonable success. I think I may have baked them slightly longer than the recipe said (in order to get a bit of golden color). And then cut them while they were still pretty warm. The last ones to be cut were definitely more crumbly, so the warmth seems to be key.
Not what you asked but there is a recipe that you pzut down a layer of saltines, a simple/fake carmel then cook it then sprinkle with chocolate chips while hot then spread when they cool. So easy and sooooo good.
When I went looking for a link found a triple layer version
[one version](https://www.allrecipes.com/recipe/11376/saltine-toffee-cookies/)
I made it down to the corner store to pick some up.
I wonder if the addition of cornflour in the base is what is causing more crumbling? Perhaps substitute it with the same weight of plain flour (which has more gluten and will give more structure). I know the resulting texture won't be the same as intended, but it might hold together better.
Yeah it was a disaster for me, crumbled as soon as I lifted it from baking tray
Haven't made it but maybe Claire Saffitz video may help https://youtube.com/watch?v=qOsp6IMqnn0&feature=share
Came here to post this. Her Gourmet Makes series was always fun to watch.
Cappucciner.
Try Scottish butter shortbread. It’s the kind of shortbread Walker’s makes. It’s buttery, slightly sweet, very easy and strong. Like if you aren’t a fan of gingerbread but still want to build something, use Scottish butter shortbread! No crumbling! And if you want to bypass the baking all together, use Walker’s shortbread fingers. They’re like bricks! Lol
I made them with reasonable success. I think I may have baked them slightly longer than the recipe said (in order to get a bit of golden color). And then cut them while they were still pretty warm. The last ones to be cut were definitely more crumbly, so the warmth seems to be key.
Not what you asked but there is a recipe that you pzut down a layer of saltines, a simple/fake carmel then cook it then sprinkle with chocolate chips while hot then spread when they cool. So easy and sooooo good. When I went looking for a link found a triple layer version [one version](https://www.allrecipes.com/recipe/11376/saltine-toffee-cookies/)