🔕 🔔
Loading…

My Basket ()

All questions

.foodpickle, I made peanut butter cookie dough using lard (not butter) but it's way too dry. Can I salvage it? (Don't want to add butter).

asked by @jfreemanslade about 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 2977 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Lard is 100% fat while butter is 81% fat and 14-18% water. If the recipe you used called for butter, than you could try adding some moisture back into the recipe. I'd try adding some milk or water.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Are you not wanting to add butter because you have dairy/lactose issues?

I'd add an egg to help loosen up the batter.

Chinese almond cookies that I make only use lard. They are pretty crumbly so I make them smaller (thumb size) cookies. You might try that with your cookies if you're afraid they'll be too crumbly as regular size cookies

Good luck!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.