Up to you, Miranda. I’ve powdered them before and they’ve been fine, and other times they’ve needed a redusting later on. I think it might depend on the humidity in the air, honestly. If you’re only going to do it once, I’d just wait until before presenting. If taking them as a gift, obviously beforehand.

Please enjoy!

Perfect, thanks!

Thank you so much for your help! 😊 I think adding a bit of milk will do the trick

Hi Amy. Please note that Sablé dough is supposed to be quite crumbly (although not so crumbly that you can’t make it stick together). You can add 1 or 2 tablespoons of milk and this should help the dough come together into a ball. If the dough warmed up too much, place it again in the fridge for 1 hour. I hope this helps, happy baking!

Hi Leah, yes they can be frozen, stored in an airtight container for up to 3 months.

Hi Sila, I recommend sticking to using 3 egg yolks or the texture of the sables will be too different. Happy baking!