Tuesday, May 1, 2012
I don't make shortbread around here very often. The Apricot Almond Shortbread Squares I make are quite scrumptious, but I know they're not particularly good for the waistline, not that I have very much trouble in that department, but with hubby it's a different story. So I try to keep shortbread making to a minimum.
The recipe for the Hungarian Shortbread that we made for Baking With Julia this week can be found on page 327 of the book. The book is definitely accurate when it says nothing gets much simpler than making these Hungarian Shortbread bars. I think it is brilliant that the dough is stuck in the freezer for 30 minutes and then grated on the largest holes of a box grater to get the top and bottom layers for the shortbread. No fussing w/ sticky dough here, ...... although you do have to get the dough out of the mixer bowl, divide it into two equal parts and get it wrapped up in plastic to put into the freezer.
I decided to cut the recipe in half since I wasn't going anywhere that required bringing a dessert and I really didn't want to freeze a whole 9X12 pan of shortbread. I made my shortbread in a 9X9 pan, and when it was done hubby and I took half and the other half of the shortbread went home with my mom and dad.
It was deeeee-licious!!! How could it not be though, with all that butter in it :) It was firm all the way thru, but I wouldn't say it was crunchy, just nice and firm. I did dust it w/ confectioners sugar, but I didn't dump as much on as they indicated in the book. I thought the shortbread was sweet enough without too much extra added sugar.
Later that same afternoon I sat down to relax and enjoy just one more piece with a nice, hot cup of my favorite apple-banana tea.
The hosts for this weeks recipe were Lynette of 1 Small Kitchen and Cher of The Not So Exciting Adventures of a Dabbler ,so if you're interested in making this recipe you will find it this week at either one of these blogs. I encourage you to visit them, to see how their Hungarian Shortbread turned out in any case. Thank you so much for hosting this week Lynette and Cher!
Also, you can go here, to check out other Hungarian Shorbread posts.