Shortbread is so named because of its crumbly texture (from an old meaning of the word short).
It is crumbly and can not be sliced.
This formerly signed ascent is no longer maintained, however, and is crumbly and prone to rock falls (as at 2005).
Iron or steel having too much sulfur, on the other hand, becomes crumbly and brittle.
It has a strong flavour with a salty finish, and the texture is crumbly and grainy.
Sulfur contamination of iron and steel make them red short, so that at red heat they become crumbly instead of plastic.
Some have a crumbly scone-like consistency inside, while others are more tender like a fresh dinner roll or croissant.
It is a light and crumbly cake, and light on fruit and candied peelonly currants, raisins, sultanas and cherries.
