TWD: Hungarian Shortbread
I didn’t get any in-progress pictures because we were out for most of the day yesterday, and by the time I finally got busy in the kitchen it was getting too dark. But this has definitely been one of the easiest treats we’ve made so far, and I will definitely be making it again!
I loved the technique of chilling the dough and then grating it into the pan, though I cheated and used my food processor. I also baked the bottom crust by itself for about 15 minutes, since a lot of people commented on it not being quite done when it was all baked together.
I hate rhubarb (I know, I’ve been told how awful I am) so I used blackberry jam instead, and I really can’t imagine this being any more delicious with anything else.
We had this for dessert and it was a huge hit, probably bigger than anything else I’ve made for TWD!