A procedure detailing the combination of ingredients, specifically utilizing a liquid fat source instead of butter or shortening, to create baked goods with a soft, crumbly texture. This method often results in a lighter and sometimes moister product compared to traditional formulations. The use of vegetable or olive fat introduces a different flavor profile and textural outcome.
This approach presents several advantages, including potentially lower saturated fat content and the convenience of using readily available ingredients. The historical context reveals its prevalence in regions where butter or shortening were scarce or expensive. Furthermore, the resulting texture can be desirable for those seeking a less dense baked item.
