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Tuesdays with Dorie : Hungarian Shortbread

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This TWD post is going to be short and sweet and mostly pictures. Any bookish or film related connection I tried to concoct was, well, a stretch.  So I’ll just stick with the basics.

Hungarian Shortbread : a variation on your standard shortbread with a layer of fresh rhubarb jam in the middle.  The most notable thing about it was the butter.  No, make that the BUTTER!  Not two sticks, not three, but a whole whopping POUND of the stuff!  I think I started to wheeze just looking at it and I’m pretty sure the motor of my Kitchen-Aid might have skipped a beat trying to whip it up.

The second most notable thing about this recipe is the dough construction.  Once all the ingredients are combined the dough is frozen so that it can then be shredded into the pan, which I must admit does contribute to a nice crumbly texture.

Fresh rhubarb was nowhere to be found in my neck of the woods, so I substituted lingonberry jam, which, though Swedish and not Hungarian, seemed somehow fitting.

It baked up nicely and made the kitchen smell all homey and rustic.  But this one was not my favorite.  I couldn’t get past all the butter for one thing, and the flavor could have stood a little more complexity.   I mean I’m all about simplicity when it comes to cooking and baking, but there was something lacking in this for me.  If I make it again, I may try adding some toasted walnuts to the filling, or substitute finely ground hazelnuts or almonds for some of the flour,  or perhaps add the vanilla bean to the dough rather than putting it in the jam mixture.

I unintentionally omitted the powdered sugar topping and while it would have been pretty, it was plenty sweet without it. Overall, straightforward and unfussy.  The most cumbersome aspect was grating the dough (I think my arm was sore the next day) but with all that butter, it’s not a bad idea to kick things off with a little workout.

Until next time . . . Bake on!

~

To see what others thought of this week’s Baking with Julia recipe, visit Tuesdays with Dorie.



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