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Shortening vs Butter

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Shortening vs Butter

random amblings | Dec 1, 2006 04:04 PM

I am trying to substitute butter flavored Crisco in some cookie recipes for someone with a lactace intolerance. (I know. But something imperfect is preferable to abstaining) Anyone have hints on making the substitution from butter/margarine to straight shortening? I wondered about the crispness issue. Is one type of cookie more forgiving of such a substitution? I am already trying biscotti and meringues which just avoid the issue entirely by default.

The Crisco site says to add a slight amount of water to compensate for Crisco's different texture.

Thanks

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