Hi, I used a new recipe (from the message board) for my shortbread and although it tastes really nice, it has cracked on top. Never had this happen before and I wondered if it had happened to anyone else.
This recipe has icing sugar, cornflour and plain flour as well of course as butter.

Gail, it would seem so far we have no idea. Was it the expresso recipe?
Did your baking tray buckle during the cooking?

No it was an ordinary shortbread recipe and I had the oven set at 130 degrees, baked for about 20-30 minutes.

Hi Gail

I cook shortbread at about 160 until its just golden - usually about 15-20 mins , maybe it was too cool and dried out a bit with longer cooking time.

Helen C.B.

was the mixture too crumbly? if it is a bit dry it might cause it to crack?

Gail, I think that the ratio of butter to dry ingredients might be too high. Check the recipe against others. I posted a shortbread recipe on Foodlovers a while ago which has never failed me. Would be interested to hear if you can solve the problem.

Helen, I think you may be right. I had the oven at too low a heat. I will make another batch next week using the same recipe and let everyone know if it turns out ok. thanks everyone.