I was glad to see the picture with the melted and cooled butter that has a little
lump of butter left in it.
Not exact matches
Grate the
butter into the bowl, toss the mixture together, then rub the bits
of butter into the flour until there are no big
lumps left.
the batter is VERY thick (consistency
of almond
butter) and needs to be worked on thoroughly so there are no
lumps left, otherwise it will not have a good consistency as you mentioned.