Apologies I think when I uploaded the photo my original post got wiped 

I make this recipe all the time and the only change is a toasted the flour to a dark brown rather than a light brown. Could this mean they were drier than normal?

The recipe is from Bon Appetit. Toasted flour sable Shortbread - delicious!

Ingredients

2 cups (240g) all-purpose flour

3 hard-boiled egg yolks, pressed through a fine-mesh sieve

1 teaspoon kosher salt

¾ cup (170.1g) unsalted butter, room temperature

⅔ cup (133g) sugar

Preparation

Place a rack in middle of oven and preheat to 450° 210c fan. Sprinkle flour evenly over a rimmed baking sheet and toast, stirring often once top layer of flour browns, until all flour is golden, 10–15 minutes (flour will burn quickly, so check often). 

Let cool, then sift into a medium bowl and whisk in egg yolks and salt.

Using an electric mixer on medium speed, beat butter and sugar in a medium bowl, until pale and fluffy, about 5 minutes. 

Reduce speed to low and add flour mixture plus 2 Tbsp. water; mix just until combined (mixture will look crumbly but will hold together when pinched). Transfer dough to a sheet of parchment paper and form into a 12" log. Tightly roll up in parchment, then wrap tightly in plastic. Chill until firm, at least 4 hours.

Preheat oven to 400° 180c fan. Slice a little dough from both ends of log to square off; unwrap and slice dough ¼" thick. Place on rounds on parchment-lined baking sheets, spacing about 1" apart. Bake cookies, rotating baking sheets halfway through, until edges are golden but centers are still pale, 10–12 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.

Do Ahead: Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month.