I suffered some cracking of the dough as i was making holes for the jam, so i tried another using 20gms more butter.Originally Posted by 342E232230263E3434470 link=1291006000/0#0 date=1291006000
This resulted in a more compliant mixture to shaping and a richer texture.
If you want to stay on the original recipe, then you can warm up the dough slightly to keep it from cracking. A warm kitchen helps. ;)