I'd take the shatter and slowly melt it into some heated oil and let it infuse on low heat while you stir well. Then use it as you would oil normally. I havent dont that but I'd think it would work. The shatter is already activated so you don't have to infuse for long. Long enough to get it to dissolve/blend in as best it can.
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Yes, that works well, and it's what I've been doing. And I've been using the infused margarine to make shortbread cookies. But I'm wondering if you know of any even-better recipe ideas to use the infused margarine/oil? I guess it could go in just about anything, but you might know of something especially fitting. If not, I'll wing it and see what I come up with! Something deep-fried and smothered in chocolate, perhaps.