Pistachio Sable perfection
Hello, I recently tried making the pistachio sablés from the book 'Happy Christmas' and had a complete failure! They looked more like parmesan crisps on the baking tray, and crumbled completely when I tried lifting them off. They still tasted delicious, and I've saved the crumble to add as a crunchy topping to my next cheesy gratin (I think this will be amazing, and may well become a staple here). But what could have happened? I should add, I tried it twice, the second time at a slightly lower temperature. Thank you!