I would love to use CRISCO but in Australia a small tin costs $12 as its imported SO John thanks for the comparison breakdown. I know when I've used Lard as suggested by a Scottish visitor in baking Rock cakes they became very crispy & light
I might try half butter, half lard
Ingredient
Shortening
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shortening = vegetable shortening Notes: Crisco is a popular brand.
Also known as
- Vegetable shortening
- Shortening
Substitutes
butter (1 cup shortening = 1 cup + 2 tablespoons butter; butter is better tasting than shortening but more expensive and has cholesterol and a higher level of saturated fat; makes cookies less crunchy, bread crusts more crispy) OR margarine (1 cup shortening = 1 cup + 2 tablespoons margarine; margarine is better tasting than shortening, but more expensive; makes cookies less crunchy, bread crusts tougher) OR lard (1 C shortening = 1 C - 2 tablespoons lard; lard has cholesterol and a higher level of saturated fat)
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