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What fat??
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A tip on another thread was to buy double cream which has been hugely reduced and take it home and keep shaking it and it will turn into butter. The lady who posted about it said she has found pots of double cream reduced to 10p!If marriage means you fell in love, does divorce mean you climbed back out?:rotfl:0
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I tend to use whichever low fat spread is cheapest. Half lard and half spread makes a lovely light, crisp, melt in the mouth pastry, but I only use spread for cakes. At the moment Willow is cheap, but any own brand spread will do, as long as it says ok for baking.
Butter is best in things like shortbread or sweet pastry where you can really taste the difference.
pol37 mrstwins squares, 6 little bags, 16 RWB squares, 1 ladies cardi, 4 boobs, 20 baby hats, 4 xmas stockings, 1 scarf, 4 prs wristwarmers0 -
Same here, use Stork for buns, cakes etc and half Stork or butter and half lard for pastry, don't know why using half lard in pastry makes a difference but it really does, pastry seems much crisper.0
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also. thinking about it, when I've used proper butter in buns and cakes, they haven't seemed to rise as well as using marg
might just be me though :rolleyes: 0
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