Tuesday, May 01, 2012

{TWD:BWJ} Hungarian Shortbread

 Have you ever looked in your freezer and discovered a pound of butter and thought "what can I use a pound of butter in today"? Well look no further, Hungarian Shortbread is the winner. This tasty treat has 1 pound of butter and 4 egg yolks in the crust alone. There is also a non so insignificant amount of sugar.

The filling is homemade rhubarb jam that is supposed to be infused with vanilla beans. I bought vanilla beans a few weeks ago. Could I find them yesterday...nope. So I just put in a glug of vanilla extract and hoped for the best. I also managed to only came home with 3/4 of a pound of rhubarb instead of the specified pound so I threw about 8 frozen strawberries..that I realized I should probably slice before cooking. I fished them out and sliced them. The jam came together really quickly and turned out quite tasty!

I remember one of my grandparents had a garden that had rhubarb in it and I remember picking it and eating it straight from the sun drenched plot. I don't think my kiddos have ever had rhubarb before so I gave each of them a little taste while slicing it up to make the jam. Munchkin loved the sour taste. Little Man said "my thumb is pointing down"!
I am really glad I checked out he P&Q's for this one before attempting it on my own. Many people said to par bake the base before layering on the jam and top layer. I am glad I did because I think it would have been mushy without the first 15 minutes in the oven. This recipe used a technique I had not done before; grating the dough to make it fluffy. I bought an Ikea box grater at a yard sale several months ago and had not had a chance to use it. I actually was just considering turning it into an earring holder that I saw on Pinterest however, this recipe specified using the large holes on the box grater. Well, I used it for the first half of the dough and got quite a bicep workout. The other half of the dough went through the food processor just as my hubs was watching the beginning of Hawii 5-0. Sorry honey! I know it was loud. The dough I ran through the food processor came out just as nice as the dough I grated.

Overall this delicious shortbread seems to be a hit in our house. My daughter ate it for breakfast, Little Man took some in his lunch, and Bobby tasted it and said it was pretty tasty. I did figure though that this would not go as quick in our house as some treats do so I have several baggies packed up to share with the neighbors. :)

If you would like to try this recipe check out Lynette of 1smallkitchen or Cher or The Not So Exciting Adventure of a Dabbler. Both have the recipe on their blogs. You can also check out the LYL to see how other bakers from around the world liked this, including a lady from Hungary! :)

Doh! I just realized I left off the pretty powdered sugar...oh well, it was sweet enough without it. :)

9 comments:

Rebecca said...

Hawaii 5-0 is still on the air?! Wow, I feel old. :) I'm impressed by everyone who made the jam themselves, I bought a jar of raspberry. Your bars look delightful.

Kathy said...

Lovely looking shortbread…I thought of pre baking the first layer but didn’t. Honestly, I don’t think it needed it…my bottom layer was crispy. I would cut the amount of jam next time. Just a bit too sweet for me. Nice post!

Katrina said...

Ooh, love that first photo! I wish I'd read the p&q's about baking the first layer. I don't think mine is doughy though, so that's good. I sliced it, took a little taste and then put all of it in the freezer.

pinkstripes said...

Your shortbread looks great! I'll have to try the rhubarb jam one day.

Saira said...

Looks soo goood :-)

mireia badia said...

I'm sure your neighbours will be happy that you saved some for them, I forgot the powdered sugar on top too... hahaha

Cakelaw said...

LOL, that pound of butter still resonates with me. Your shortbread looks great, and glad you got the chance to introduce your children to rhubarb through this recipe.

Cher Rockwell said...

Why is it that things disappear whenever we need them? Such a frustrating thing.
Your shortbread look lovely - thanks for baking along this week!

Teresa said...

There's something awe-inspiring about the idea of using a pound of butter in a recipe. Totally worth it, in this case. I think the strawberries gave your jam a lovely colour.