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Q I want to have a bash at making my own pastry. What's the best fat to use?
Chris Arthur, by email
MARY BERRY answers: You can use either butter or half butter and half lard for shortcrust pastry. All butter gives a wonderful flavour and half butter and half lard gives a 'shorter' texture to the pastry which means it's richer, but slightly less soft. Both of them freeze perfectly.
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