In message <[EMAIL PROTECTED]>, Joy Beeson <[EMAIL PROTECTED]> writes >Lard or suet would make much nicer cookies than "vegetable shortening".
Except that, as my coeliac father in law discovered, thanks to various EEC directives (which may or may not be the case outside Europe) suet is no longer available direct from the butcher, and the processed variety is usually coated with flour to stop it from sticking together... yet another of the minefield of foods that sound safe until you look what is actually used in the processing, but never mentioned in the ingredient lists - eg chocolates that have travelled along a conveyor belt sprinkled with flour! Lard tends to increase the shortness of a pastry dough - hence the reason why we were taught to use half lard, half margarine for pastry making. Ground almonds produce the "melt in the mouth" effect, but only for those who can eat them (I can't - since I discovered that various nuts were the culprits in producing mouth ulcers! - and on that score, if you have a nut allergy, beware the chocolate cakes in certain UK National Trust restaurants, some contain ground almonds). -- Jane Partridge To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
