Tag: Baking fat

From buttery shortbread to chewy chocolate chip, the specific kind of fat in cookies is a key ingredient, impacting everything from the cookie's spread to its final mouthfeel. A study on commercial varieties found a wide range of fatty acid profiles, confirming that a mix of fats is common practice.

The term for any fat that is solid at room temperature and used to create a crumbly pastry is 'shortening'. This broad term encompasses various fats, including butter, lard, and vegetable shortening, all of which interfere with gluten formation to produce a tender, crumbly texture. Understanding how these fats work is key to mastering different types of pastries.