Crisco 450g: Vegetable shortening for baking and fondant

If you’re new to baking, you might wonder why you should invest in a special fat. Experienced bakers will tell you that Crisco is like a “Swiss army knife” in the kitchen. Its uses go far beyond simple frying or baking.

Flaky dough that melts in your mouth

Because Crisco is made from hydrogenated vegetable oils, it has a higher melting point than butter. What does that mean in practice? It creates delicate layers in dough that puff beautifully during baking, resulting in the flakiest texture of cookies and pies you can imagine. Your shortbread or American pies will reach a whole new level with Crisco.

An indispensable helper for fondant and marzipan work

Working with sugar pastes can be a nightmare without the right tools. Crisco comes to the rescue:

• Prevents sticking: Lightly grease your hands or work surface and fondant will glide smoothly without drying it out with excess powdered sugar.
• Smoother marzipan: If your marzipan cracks or feels too stiff, a small amount of Crisco restores elasticity and softness.
• Clean cutters: Coat cutter edges lightly and even the most intricate shapes release perfectly.