Happy May Day! Our TwD assignment for today was this simple Hungarian shortbread. The recipe required us to freeze the dough and then grate it into our baking pan, producing a very light and fluffy shortbread, almost cake-like. I’ve actually used this method before when I made Bon Appetit’s peanut butter & jelly shortbread wedges.
I’m not completely sure why this recipe is Hungarian, but one comment on the P&Q’s indicated that Hungarian shortbread is completely baked through, and then the top and bottom layers are stuck together with jam. I didn’t go that far, but I did pre-bake the bottom layer by itself for 20 minutes. After, I spooned alternating rows of blackberry jam and apricot-pineapple jam on the pre-baked bottom layer, grated on the top layer of dough, and baked for an additional 40 minutes. I found the jam combo rather delicious, especially with the generous dusting of powdered sugar on top!
To view the recipe for Hungarian shortbread from Dorie Greenspan’s “Baking with Julia” cookbook, check out this week’s host pages: fellow ffwD member Cher at The Not So Exciting Adventures of a Dabbler or Lynette of 1smallkitchen.