Juliet Donald - baking expert
marc | 2010/12/15
What can I use in place of lard when the recipe calls for butter and lard. I do not use Holsum and Crisco I've never seen in South Africa.
Hi there Marc,
Lard is the rendered fat of pigs and gives pastry a unique crispness. I am not too sure why you are not keen on using Holsum (a white hard margarine made of sunflower oil), but that would be my first choice. You could also use Wooden Spoon (another white margarine) or if in doubt simply use butter. You can substitute the butter in a one to one ratio.
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