La shortbread can sometimes present a problem known as “madness”, or the tendency to to break and crack While it's being rolled out. This happens when the dough loses its cohesion and elasticity.
To remedy this, it is possible work the dough again adding a few spoons of cold water. The water helps bring the dough back to a more elastic consistency. soft and elastic, making it workable again and suitable for being spread without difficulty.
However, it is important to keep in mind an important aspect: this intervention involves a loss of friability, one of the typical characteristics of a well-made shortcrust pastry.
In short, adding water allows you to recover the pasta and use it anyway, but the final result will be a shortcrust pastry less crumbly and more compact compared to the original version.
