Here’s a pro tip that bakers whisper in dark corners: add an egg yolk. Just one. It adds fat and emulsifiers, binding the crumbs like a tiny yellow superhero. Your shortbread will be richer, softer, and way less likely to crumble into a tragedy.
But be warned: this makes it less authentic. Purists might call it “shortbread with training wheels.” Ignore them. Your kitchen, your rules. Bring on the yolk.
