Any advice on why my yoyo biscuits keep cracking on the surface like this would be much appreciated. So far I've tried changing the flour (different protein level and using both self raising and plain), butter (different milk fat percentage), custard powder (brand), the temperature, baking time and how much i'm mixing the biscuit dough.
This is the recipe I'm using:
60g pure icing sugar
170g Self raising flour
60g custard powder
Suggested baking temperature is 120°C but I've tried from that up to 180°C. The recipe says to cream the butter and icing sugar, then to mix in the flour and custard powder in small batches. Then roll biscuits into balls and push down with a fork. It then says to bake from 50-60 minutes. I don't think this is happening because the dough in too dry because it's only on the surface and I can rub it off.
Hopefully someone can help me with this :)