Sonntag, 29. April 2012
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.
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.