Welcome to Tuesdays with Dorie! This week's recipe was for Hungarian Shortbread. I’ve been looking forward to this recipe because, I love shortbread. It’s an all time favorite, I started making it for my children, when they were very young. It was always there for an after-school snack. The recipe was shared with me by a neighbor from Scotland. Traditional Scottish shortbread calls for three ingredients and I always had them on hand. Flour, sugar and butter….what could be easier? That’s what I thought when I started this recipe for TwD. I’m half Hungarian and had never heard of Hungarian shortbread. My Hungarian grandmother was one of the best bakers I’ve ever known. She made homemade strudel from scratch, with pastry that she pulled so thin you could see through it! So I was ready!
The recipe for this shortbread was very easy to put together... beating the butter, eggs and sugar in your mixer until sugar is dissolved and batter is light and fluffy. Then add the flour mixture. Remove the dough to your work surface and cut it in half. Wrap each piece individually and place into the freezer for thirty minutes. Ok…that was the easy part! Now comes the part that in all my years of baking, I had never heard of. The technique for this shortbread was to grate…that’s right…grate the dough into the baking dish! My first thoughts were, I must have read this wrong! Nope not wrong…are you kidding…really? Supposedly, grating the dough gives the shortbread a more cake-like texture. So I thought, a great way to grate the dough would be in my food processor. It wasn’t!! After 24 long years of service this dough took down my processor. So I did what I should’ve done in the first place…grate the dough with my box grater!
Since my rhubarb isn’t ready to pick yet, I used my stash of strawberry rhubarb jam from last summer. I thought these bars a bit sweet, I should have used the jam more sparingly.
However, these bars were delicious and, I will be freezing the rest of them to ensure I don’t overdose on them! My grandchildren will really enjoy these on their next visit. Happy May Day everyone!
The recipe for Hungarian shortbread from Dorie Greenspan’s “Baking with Julia” cookbook, has been posted on this week’s host pages: fellow ffwD member Cher at The Not So Exciting Adventures of a Dabbler or Lynette of 1smallkitchen.
To see how the other members of Tuesdays with Dorie prepared this shortbread, please click here.
|Grating dough with a hand held box grater….really?|
|The blade carrier from my 24 year old food processor….this is what happened when I tried to take a short cut…guess it’s time for a new one!|
|Bottom crust grated in place|
|Strawberry Rhubarb Jam from last summer|
|Jam spread and top crust being put on|
|Just out of the oven|
|Sprinkled heavily with powdered sugar|