On Fri 02 Sep 2005 11:17:51p, Sarah wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 02 Sep 2005 12:39:01p, Sarah wrote in rec.food.cooking:
>>
>>>
>>>>>
>>>>> Butter makes for a crispy cookie, vegetable shortening or lard makes
>>>>> for a moist, chewy cookie.
>>>>
>>>> You could also change the granulated sugar to brown sugar. The only
>>>> correlation I could see to refrigerating the dough overnight, is that
>>>> it may partially negate the effect of the baking soda, since baking
>>>> soda reacts more immediately in the dough and without heat. This
>>>> might make a more compact cookie, thus heavier.
>>>>
>>>> --
>>>> Wayne Boatwright *¿* ____________________________________________
>>>>
>>>> Give me a smart idiot over a stupid genius any day.
>>>> Sam Goldwyn, 1882-1974
>>>
>>> I don't know what the UK alternative for crisco is, does anyone have
>>> any idea?
>>>
>>> Sarah
>>
>> Sarah, I don't think there is a direct equivalent to Crisco. Crisco is
>> a vegetable shortening which is solid at room temperature. It has a
>> creamy, somewhat fluffy, consistency. You might try pure lard, but I
>> can't think of anything else.
>>
>> --
>> Wayne Boatwright *¿*
>> ____________________________________________
>>
>> Give me a smart idiot over a stupid genius any day.
>> Sam Goldwyn, 1882-1974
>
>
> I'll have a look around the dairy and non dairy in the supermarket, I
> think my mum's uses a vegetarian solid fat, instead of lard sometimes,
> so that could be a good option.
> Lard doesn't sound so good in cookies as butter or shortening!
> Sarah

What about vegetable suet?



--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.