About this recipe: This is my great gran's recipe and makes perfect shortbread every time as long as you follow the instructions exactly!
I'm sorry to hear that you found it dry however I've never had problems with the mixture binding. Did you find them uncooked on taking them out of the oven then put them back in? For that is how they will look when taken out. They continue to cook once out of the oven when left to cool. - 22 Nov 2012
Maybe I was crazy for even trying this recipe when it said to turn the oven off but even before that part, the 'mixture' was so dry I had to add water to bind it and when the 12 mins were finished, the biscuits weren't even close to being cooked so I had to turn the oven back on to cook them. The biscuits tasted just average so not worth the effort. - 11 Nov 2012
Seems to have worked well for me. Although mixture was very dry I persisted and followed the cooking instructions,the shortbread has come out soft to the press but nicely crisp on top. Taste very soft and crumbly as a good shortbread should. Lovely. I had to use a margarine due to a dairy allergy which I think affects the taste so shall try again with better fat. - 18 Dec 2014