Thread: Shortening
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Old 02.09.2014, 14:42
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An Expat Wife An Expat Wife is offline
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Re: Shortening

ah OK, Got it !!

I use lard for hot water crust pastry for pork pies... and suet for my steamed pastry... but neither for sweet pastry. My sweet pastry is more shortbread texture than flaky....
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