Biscuit dough crumbles when rolled out
Also searched as: shortcrust cracks, dough breaks apart, crumbly cookie dough
In short: The dough is too cold, too dry or not pressed together enough: the butter does not hold together.
Like a snowball made of powder snow: too cold and too dry, it will not hold.
What happened in your kitchen?
Did the dough come straight from the fridge?
All causes, by frequency
3
- Too cold straight from the fridge
Very cold butter is brittle and breaks rather than giving.
Next time: Leave at room temperature for 10 minutes · Work it briefly with your hands
- Not enough liquid
Without enough egg or water, flour and fat do not bind into a dough.
Next time: Work in a tablespoon of cold water or egg white
- Not pressed together enough
Shortcrust should barely be kneaded, but it must be pressed firmly together once.
Next time: Press into a ball, chill flat in film
Short and tender (pastry)
Shortcrust turns tough
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Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Teige: Mürbeteig