Don't understand recipe !

[gyn_paul]

One of the recipes in my French biscuit maker has me confused.

It has : -

Farine

oeuf

sucre

Beurre ou magarine

all ok so far. Then it includes :

matieres graisse.

If it had appeared on its own as the only source of fat, I would have taken it to mean butter or margarine as you prefer, but since that is already listed, what could it mean? lard?

Never seen this before.

 

p

 

[Swissie]

matière grasse - yes, it does seem bizarre, and I agree with your conclusion re butter or marg. Perhaps is you give the sentence where the words are used - it'd become clearer.

[Nell]

According to dictionary it means "fat"

See here - http://www.wordreference.com/fren/matieres

[Swissie]

Yes, of course- but why 'matière grasse' AND butter- and why not specify? Again, sentence would be useful to solve this little mystery.

[Hoddy]

What amount is suggested ? Could it perhaps mean oil ?

Hoddy

[gyn_paul]

When I wrote the original post earlier this morning I'd inadvertantly buried the actual leaflet under 3-and-a-half tons of tax papers on the computer desk (the biscuit making was - as you can guess - displacment therapy) so was quoting from memory.

I now have it to hand and  - with the aid of the glasses (it's frighteningly small print: about 4 point I would reckon) - I can now quote.

Biscuits au Beurre

100g de beurre

150g de sucre cristalise

100g matiere grasse

1 gros oeuf

1 cuillere a cafe d'extrait amande ou de vanille

1/2 cuillere a cafe levure

100g farine

1/4 cuillere de sel

 

The first line of the method is cream the beurre, matiere grasse, & sucre together in a bowl.

Then there's :

Biscuits Spritz

100g de beurre ou de margarine

100g de farine

130g de sucre

3 jaunes d'oeuf

1 cuillere  a cafe d'extrait d'amande

100g matiere grasse

 

Sorry about the lack of accents !

 

Anyway, I'll make up a batch with some colza which is virtually tasteless, and report back.

 

p

[bubbles]

I seem to remember about 100 years ago doing some baking that involved half butter and half lard so that could be it I reckon.

[Swissie]

But strange that they do not specify or give a choice - matière grasse is such a vague term!

[suein56]

[quote user="Swissie"] ... matière grasse is such a vague term![/quote]

But so very appropriate: so a recipe calls for fat - use whichever one you like to use ...

I make an italian pastry which tastes really good made with olive oil; but for crumble mix I use Tournolive or butter. The fat I use depends on the result/taste I want.

Sue

[Frenchie]

Sounds bizarre to me too, never seen such a thing.

[blink]