[Sca-cooks] Olive oil subbed for butter

[Kathleen Madsen]

At the last moment I was cooking wafers for my
baronies Yule Revel  
pot luck last week. My wife was going to drive me to
the grocery to  
get any ingredients I was missing, but she wasn't
feeling well. I now  
have a restriction on my license which says no driving
after dark.  
Stefan,

This reminded me that one of the products we get here
at the gourmet shop I work in is called Tortas de
Aceite.  They are flat wafer-like cookies that are
made with virgin olive oil.  They are light and flaky
with a crisp crunch to them and have a touch of anise
added to the batter.  They are really, really yummy. 
They would be considered a savory if they didn't have
the crystallized sugar sprinkled on top.

Also, in period the southern countries didn't use much
butter as it didn't keep so well, they tended to use
oils on a more frequent basis.

Eibhlin

*********

So, I had most of the ingredients at home to make
Johnnae's recipe  
for wafers (usually I've used Hauviette's recipe),
except no butter.

I ended up using olive oil since that is what
Hauviette's recipe did  
use, although I had to guess on the amount. I used 1/3
cup plus 1/2  
that amount for 1 stick of butter.

Anyway, I'm wondering if I could freeze some butter or
margarine for  
future "emergencies".