I can never remember what difference the fat makes to the end result. I want to make welshcakes but when I made them the other day with a 50/50 butter & lard recipe they just weren't quite right so I thought I'd experiment with altering the fat. Can anyone give me a basic explanation of the likely effect of, e.g., using all butter?
I recently bought some coconut oil but I'm not sure I'm feeling quite brave enough to try that!