Tuesday, May 1, 2012

TwD: Hungarian Shortbread

When I first tasted the Hungarian Shortbread (pg 237-238 of Baking with Julia) that we baked up this week for Tuesdays with Dorie, I thought it was okay, but nothing special. However, with each day that passed, it became more and more compulsively eatable. I only made half a batch, which was plenty.

This recipe employs a neat technique of freezing and then grating the dough directly into the pan. With the help of my trusty food processor, this was simple as could be. I couldn't find any rhubarb at the supermarket, so I couldn't make the recommended jam from it. I used a jar of tart lemon curd that I had in the fridge. It offset the sweet, buttery dough nicely. Too nicely. Nom nom nom!
Yep. Definitely glad I only baked half a batch.
I'm so glad that I read people's advice to bake the bottom layer for a while before adding the jam and top layer. I baked it for 15 minutes, and the end result still gave the effect of raw dough. I wish I left it in longer, because the best bits were the browned edges.

No one but me ate more than one piece of it, so this won't become one of my go-to recipes. In fact, I threw out what was left last night, because I didn't want to finish it all by my lonesome. I would have sent it to work with my husband, but he forgot to bring it on Monday, and today he flew off to a symposium in DC. Ah, well.

The hosts for this week's recipe are Lynette and Cher. You can find the full recipe on either of their blogs.

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9 comments:

  1. Cher RockwellMay 1, 2012 at 1:45 PM

    My kids found these to be highly addictive. I am glad they ate up most of them so that I didn't have to...
    Lemon curd sounds good. Yum :-)

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  2. T-momMay 1, 2012 at 3:07 PM

    My bottom crust is in the oven now glad I read your version. I will leave it in for the full 15 minutes! Love your blog title! That is exactly what this adventure feels like.

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  3. AnonymousMay 1, 2012 at 6:01 PM

    I definitely needed people to help me eat this. Good thing you only made half a batch.

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  4. AnonymousMay 1, 2012 at 6:37 PM

    I've brought a bunch to work as well -- still, I have too much left and should have made half a batch. Good tip for next time.

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  5. Kris' KitchenMay 1, 2012 at 7:59 PM

    Yes, I could eat a pound of butter by eating all this shortbread by myself...I had to go find help. I like the idea of lemon with this "bread"...sounds like a really good idea.

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  6. yummychunkletMay 2, 2012 at 5:20 AM

    No one else had another piece? I'll have to try this out on my nieces and see how they like it now.

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  7. AnonymousMay 2, 2012 at 7:08 AM

    I find it frustrating when no one else eats it and I keep going back for more and realise that every bit that's been eaten has been done so purely by me!!!

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  8. SairaMay 2, 2012 at 11:28 AM

    Your Shortbread looks so yummy :-) It was a very easy and fun recipe ... :-)

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  9. TeresaMay 14, 2012 at 3:34 AM

    Lemon would have been lovely with this. We enjoyed the contrast between the tart rhubarb and the sweet shortbread.

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