Tuesday, May 1, 2012

TWD: Hungarian Shortbread

Thanks to Lynette of 1smallkitchen and Cher of The Not So Exciting Adventures of a Dabbler for hosting this week's Tuesdays with Dorie!
This is quite an interesting recipe. The word "shortbread" makes me think of the think, crumbly, buttery, sweet cookies from Christmastime (typing that just made me wish it was Christmas...), but this is nothing like that. The dough is simple enough, and is grated (grated???) into a pan, with a layer of homemade rhubarb jam in between. The jam was actually surprisingly simple to make, but I don't think the rhubarb we bought was the greatest - kind of tasteless.
This recipe has a LOT of butter in it, but somehow doesn't taste overly buttery. I cut down the sugar to 1 1/2 cups based on previous reviews, but it wasn't lacking sweetness. This really did not turn out like the shortbread I'm used to, but like a cake with a little sweet layer in the middle. The bottom line is, DELICIOUS. I didn't even top this with the extra powdered sugar, because it just didn't need it.
Please try this one out! The recipe can be found on the hosts' blogs. Enjoy! <3


Anonymous said...

Yummy looking! Great job!

Paula Montenegro said...

Good job Sophia!

Sophia said...


Cher Rockwell said...

I agree - this may not have been a traditional short bread, but it sure was delicious.
Great job - thanks for baking along this week.

Anonymous said...

This really was fantastic, wasn't it? I love the technique of grating the dough. It gave it such a beautiful texture.

Gracie said...

Thanks for sharing Sophia! I Hope I can find "good" rhubarb soon so I can try this recipe?