Get ready to learn the secrets that pastry chefs and home bakers use to take their recipes to the next level. Both lard and butter have their strengths, but they differ significantly in terms of ...

the ingredient that you're likely to come is lard. Lard, more specifically leaf lard, was historically used for baking because it has a neutral flavor, along with well-sized and stable fat crystals.

It's hard to imagine now a world in which lard was a sought-after ingredient. But that's exactly what it was during the Second World War, when, along with other fats and oils, it was rationed in both ...

This recipe has a generous amount of dried fruit ... Rub in 20g/¾oz of the lard using your fingertips until there are no pieces of lard visible. Add three-quarters of the water and hand-mix ...

They are made with lard and very simple to make. Serve with a generous spread of butter. Equipment and preparation: for this recipe you will need a 9cm/3½in round cutter.