Sonntag, 29. April 2012

TWD: Hungarian Shortbread

Shortbread is probably one of the best inventions ever! Althoug I am living next to Hungary I never recognised it's also a hungarian speciality.

The Hungarian Shortbread is two layers of shortbread dough and self-made rhubarb-jam in the middle. The rhubarb gives a perfect contrast to the sweet dough. I love rhubarb and it is just the perfect time of the year for it, because it grows everywhere at the moment. My jam didn't get the red colour, but that does make no difference for the taste.

I made only half the batch and reduced baking time tehrefore, probably a bit too much because it turned out almost too moisty. But besides that this is just great! I thought it's a bit time-consuming (the recipe is assembled fast, but you have to wait for the jam to cool down and the dough needs chilling, so it takes breaks) but still I am for sure going to do this again and angain!

If you want to find out about the recipe have a look at our TWD-hosts of the week: Lynette of 1smallkitchen and Cher of Exciting Adventures of a Dabbler… or just buy the book "Baking with Julia" by Dorie Greenspan and turn to pp.327/328.

3 Kommentare:

  1. This was really tasty. I made small pans, also, and they seemed to take just as long to get done as the large pan in the recipe.

  2. Your shortbread look tasty.
    Thanks for baking along this week.