I'm thinking of making something with pastry... but... it uses a heck of a lot of butter. Does anyone know if I could use low-fat baking stuff instead of butter, or would it not work right?
At work I use half lard and half 'I can't believe its not butter', that is 8oz sr flour , 2oz lard and 2oz icbnb plus a pinch of salt. Trex works fine instead of lard. hth x
