Tuesday, 1 May 2012

TWD Hungarian Shortbread

TWD - Hungarian Shortbread

Everything about this was fabulous and will become a staple in our repertoire.  What did we like about it? The dough came together quickly in the food processor and then had an overnight rest in the fridge.  The jam was delicious on its own, as was the raw dough!  The grating method was so easy and it came out of the oven crispy on the bottom and top and soft on the inside.

Things we changed: we noticed that other TWDers were baking the bottom on its own then adding the jam so we did this too and got a crispy bottom layer.  We halved the dough recipe but made all of the jam recipe yet there seemed to be only just enough jam - how would it have covered the whole amout of dough?  Anyway, thumbs up from us.


  1. You are right about the jam. I made the whole recipe and the jam did spread out on the entire layer, but it was thin. It did not look like the cookbook picture. Yours looks much better with the thick layer of jam. Great job!

  2. Definitely takes more jam than the recipe states! Glad you enjoyed them.

  3. I used double the amount of jam and was glad I did.
    Glad you enjoyed - thanks for baking along this week.