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Grind everything until you get a sand crumb. It should be fairly crumbly. Important: this must be done very quickly so that the butter does not melt from the heat of the hands. If the shortbread dough is kneaded for a long time, the butter melts, and the dough becomes tight and hard, then the crumb will be tough after baking. After a quick grinding of the dough, put the form with sand crumbs in the refrigerator.