This weeks Tuesdays with Dorie was hosted by hosted by Lynette of 1smallkitchen and Cher of The Not So Exciting Adventures of a Dabbler. I was intrigued to learn what “Hungarian Shortbread” (pp 327-328) was. After making and eating it, however, I am still not quite sure of what makes it Hungarian, although it’s the type of Eastern European bar-type dessert we can easily find in our little corner of Poland in Toronto.
The technique for this shortbread is fairly simple but includes a step where you freeze the dough and then grate it into the pan in two stages, spreading some jam in between the two layers. Sadly I was a bad Dorista this week and didn’t make my own jam (the recipe calls for rhubarb and it’s not quite in season yet here) – I am on a constant quest to use up odds and ends of jars in the fridge and found a wonderful “fruits of the forest” curd that I thought would be perfect – the tartness countered the sweet shortbread really well.
Once the shortbread comes out of the oven, you “liberally sprinkle it” with icing sugar whilst it’s still hot and then allow it to cool. This results in the icing sugar melting into the top of the shortbread and creating a creamy, almost custard-like topping. It’s odd for sure. I was quite concerned when it had completely cooled and it was quite mushy – I was worried it wasn’t cooked. But it was, most definitely. Because, you know, I had to taste it, right? There and then.
I took the rest to work on Monday morning and they were devoured (many of them before 8.30am!) by happy colleagues. I’ll definitely be making these again – easy technique that would lend itself so well to all sort of flavour combinations in the middle. A winner!
Tuesdays with Dorie participants do not publish the recipes on our blogs except if we happen to be the host for the week (though you are lucky this week, the recipe is on Saveur.com), rather, we prefer if you purchase Baking with Julia for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, you know you want to. It’s a beautiful book.