If you use butter, not only will the texture change, but if you do not keep it refrigerated, it will quickly become rancid. DO NOT USE OIL---it can't be "cut in" so it won't work at all well. This leaves two choices: all vegetable margarine, if you have it in Australia or lard, which is the ingredient that "all vegetable Crisco" (a well-known brand of shortening) originally replaced. Lard isn't particularly good for anyone, but neither is hydrogenated vegetable shortening. Lard should give a superior texture to baked goods, but since it is an animal fat, it might need to be refrigerated like butter--I really don't know because I don't use lard. I just remember my mother telling me it was "old fashioned" Crisco and Mom used lard only to make my grandmother's recipes for authenticity and nostaligia, probably. Hope this helps.
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If you use butter, not only will the texture change, but if you do not keep it refrigerated,...