TWD: Hungarian Shortbread
This week’s Tuesdays with Dorie is Hungarian Shortbread, and is hosted by Lynette and Cher.
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!
these went down really quickly at my home as well. Yours looks really good… 🙂
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Your shortcake looks delicious.
I loved it, and though I’d reduced the butter by 1/3 it still was great!
Thanks for baking along!
What a pity I couldn’t see the “food processor” grating picture… I was so curios. I’ve grated mine (along with my fingers)….
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Blackberry jam is one of my favorite flavors in the world! Glad you all liked them.
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Blackberries are my favorite – wish I had thought to do this! And good to know re: the food processor. I may cheat and do the same thing when I finish making mine today.
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What a beautiful pic Heather… captures the shortbread bars perfectly!! i went for plum preserve!!
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Wow, what a perfect picture! I liked these as well – so easy and quick to put together.
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I totally would have used my food processor too if the grater on it weren’t broken! 🙁 Great job!
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Great picture of your shortbread! I couldn’t find any rhubarb in the stores to make the jam and I wanted to use Blackberry as well, but the Blueberry-Peach jam I saw at the store intrigued me. I love blueberries. I prebaked my bottom too. It didn’t seem to hurt the final product, although I will probably not prebake it next time, to see what happens.
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I bet the blackberry jam was good! Although you didn’t get any photos of the process, your final photo looks gorgeous! I need to take a photography class or something. I’m jealous 🙂
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Oooo…I would love blackberry jam in these! Great photo…pretty shortbread!
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The blackberry jam looks so pretty sitting there in the middle – it sounds like it was a great choice!
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I think any kind of jam goes with this recipe! Blackberry sounds delicious.
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Blackberry sounds like a perfect replacement – tart & sweet!
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Woo-hoo! Go blackberry jam. I did the same thing.
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I love your new blog look! And your shortbread looks amazing! Great photo!
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You shortbread is perfect!
Blackberry jam!!! I bet it tasted amazing!
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Lovely Shortbread 🙂
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Heather, You may only have one picture to show us but it is a beautiful one and your Hungarian Shortbread looks perfect. Picture perfect. When you make these again, please pull out the old box grater, at least for one of the layers. I laughed the entire time I was grating the dough. I hadn’t read the chatter comments prior to cooking the shortbread so didn’t pre-bake my bottom layer before adding the filling and top layer. Guess what. My bottom layer wasn’t quite done. It still was delicious and now I know…….
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Great post! Great baking with you ! See you in another week.
Catherine http://www.praycookblog.com
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They look beautiful and I like the colour contrast between the shortbread and the jam.
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