Tuesdays with Julia and Dorie: Hungarian Shortbread

INSTANT FAVORITE SHORTBREAD:  TERRIFIC RECIPE!

I’m taking a break in my day to post my Hungarian Shortbread Baking experience.  And such a lovely break this is.  Today is payday at the office and it is also an ingredient gathering day to help the “boy next door” who is getting married Saturday morning.  I’ve been asked to help with his reception food and fun.  Of course I’m loving this special honor.

When I drop off paychecks in about an hour, I plan to also take my baked shortbread to share with the office crew.  Paychecks in this bad economy rarely bring smiles; usually bring concern about how bills will all be paid on reduced income...but sweets always brighten moods and bring a short relief.

This recipe, for me, is all pantry items.  We can’t grow rhubarb in the Phoenix valley...too hot, and grocery store rhubarb is usually slimy and turning black, so frozen is usually the best way to go.  I keep a bag or two in my freezer as we love strawberry-rhubarb pie at our house.

 

BOTTOM LAYER IS OVEN READY

I made two recipe changes.  First, thinking about those pies we love,  I made rhubarb-strawberry jam for my middle layer.  Second, after reading through the P’s & Q’s I decided to bake the bottom shortbread layer for 15 minutes before adding the jam filling and the top layer.  (Note: this was a good idea!)

 

AFTER A 15 MINUTE PRE-BAKE

AFTER A GOOD FREEZE THE FOOD PROCESSOR IS A HANDY GRATER

Things I learned from this first baking: FREEZE the dough well before trying to grate.  After 45 minutes, my dough balls were only hard on the exterior, and the middle portion clogged the grater and made a mess, necessitating the need to re-freeze and a longer than planned for kitchen time.  After a much longer freeze time, my top layer grated beautifully and with none of the mess from the partially frozen first layer dough ball.  (Additional baking time for filled and with top layer: 30 minutes)

 

WITH JAM LAYER FILLING

WITH THIS GRATED TOP LAYER THE SHORTBREAD IS OVEN READY

OK...I’m now back home from my jaunt to the office.  I’m eating my 3rd piece as I continue to type up this post.  This Hungarian Shortbread recipe is fabulous! 

To entice my office tasters on this hot AZ day (I was worried there would be non-rhubarb eaters since this is not a usual AZ food) I brought along a tub of ice cream to top this treat.

 

BAKED

BAMMED WITH POWDERED SUGAR

SEE THAT DELICIOUS RHUBARB-STRAWBERRY FILLING?

WOW!  You all would have loved the comments.  The best came from Bill, who is an attorney renting an office from us, and he is a wanna-be chef (actually thinks he is the world’s best chef...always critiques my foods).  He said, “This shortcake is fabulous.  It is the BEST thing you’ve made yet.  Where did you get this recipe?”  I shared the process with him and he stated that the grating process must be why this “bread” is so light.  His only critique: leave out the strawberries; just go with the rhubarb.  Well, that is his opinion.  I have a tendency to do whatever is opposite of what Bill suggests, just something about disagreeing with someone who is always so “smart” and has the “final” word.  Know what I mean?  So just for Bill, I’ll keep in the strawberries next time, and I am now dreaming about other seasonal fruits for the filling: peaches, figs, blueberries.........

Anyway, this shortbread is an instant favorite.  Turned out perfect!

 

I’m looking forward to viewing and reading about what you have done...all 2 or 3 hundred of you.  Sounds like a fun week.

Happy May Day!