I did it again. I waited until the night before to make the recipe. But lucky for me this one was easy. I was surprised by the picture of Hungarian Shortbread in the cookbook. It's 2-layers of sweet shortbread with jam in between. I had planned on using store-bought jam, but my friend Amy made Strawberry-Rhubarb jam today and shared a jar (Thanks, Amy!!). It was so yummy. I probably skimped adding it to the shortbread, because I wanted to save some.
 |
| Amy's fabulous jam! |
There's a pound of butter in this recipe. That scared me a bit. I swear I'm thinking of a BJ's membership just for butter and flour. I divided the dough into 2 logs and only made one tonight. I'll save the other for another time. The recipe calls for a unique way of handling the dough. The dough is placed in the freezer to harden, then you grate it into the pan. Since I don't have a box grater (seriously?), I shredded the dough in the food processor. Thank goodness for the Ps & Qs section and that great idea!
Another tip in the Ps & Qs was to bake the first layer by itself (I did 20 minutes) - this proved to have worked well.
Here's the finished version!
I LOVED it. It was so crunchy with a bit a chew and the jam really made it.
And My Critic says: MMMmmm, that's good. But I'd prefer a non-fruit version. Can anyone help him out with suggestions? I've still got that other half of dough to use :)
For this week's recipe, please check out Lynette of
1smallkitchen and Cher of
The not so exciting adventures of a dabbler... And take a look at all the shortbreads
here.
Come back in 2 weeks for Pecan Sticky Buns. Oh my. More. Butter.
Uhi... for the next recipe you'd better plan well in advance. I've gone carefully through it today and it seems a huge amount of work, reading and understanding! Wow what a challange!!
ReplyDeleteSorry, back to your Shortbreads: they look fantastic and so yummy.
You said you don't like jam: I've just read a post by another fellow baker that she has used Nutella. Maybe this could be your solution!
All the best
I know.. the butter in the two recipes is scary.. I did see someone on the group use nutella...how is that for a non-fruit version??
ReplyDeleteLovely job on these! Non-fruit...you could do a nut filling? The nutella does sound good. I was thinking of a layer of "manjar blanco" which is similar to dulce de leche. Hopefully you'll find the right one!
ReplyDeletemmm anythin chocolate in the middle would be good...nutella maybe? I waited til the last second too. :)Your shortbread looks delicious! Glad you baked along this week!
ReplyDeleteYour shortbread looks so pretty. How wonderful that your friend gave you a jar of homemade jam to use.
ReplyDeletelooks amazing! really well done ;)
ReplyDeleteMay is butter month, isn't it?
ReplyDeleteWe used strawberry rhubarb jam in ours as well. So yummy :-)
Contemplating that question..., I saw someone used chocolate. I know it is crazy, but what about a layer of marshmallow? That would be totally different from fruit or chocolate and yet it would spread. I can't guess how it would taste.
ReplyDeleteYour cake looks great. And I love your salt pig (especially his ears). I have been looking for something like that.
It was absolutely delicious!!!
ReplyDeleteI just read a version with salted caramel. Definitely my next try at this yummy dessert!
ReplyDeleteYours looks so great! Also, I nominated you for an award :) http://redheadcuisine.blogspot.com/2012/05/versatile-blogger-award.html
ReplyDeleteSo nice you could use your friend's jam for this recipe - I totally understand skimping on it, too, in that case.
ReplyDelete