Is anyone else amazed that it's May already?? Can't believe how fast this year is going by.
I also can't believe how much butter was in this Hungarian Shortbread so I made just 1/4 of the recipe! Luckily for me it was easy to do with full cups of ingredients and 4 egg yolks to start with so no messy calculations. My 1/4 batch fit perfectly into an 6" square pan and baked in 30 minutes.
Given that I forgot what day it was there was no way I could make rhubarb jam though it sounds fantastic and is now on my 'to-do' list. I used about 1/3 cup of my favourite English breakfast marmalade and was really happy with how it turned out.
The taste test ...
I absolutely loved this one! The shortbread was crisp around the edges, moist and chewy in the middle and offset perfectly by the tartness in the marmalade, so I think it was a great substitute for the rhubarb jam. I cut 16 little squares and froze most of them, but not before having a few with a cup of tea. Just wonderful!
While it tasted amazing I think my favourite part of this recipe was freezing and then grating the dough into the pan. It worked brilliantly and gave a fantastic result.
I will definitely be making this again and playing with different flavours.
That looks fantastic. I am waiting on my kiddos to unload the dishwasher right now so I can get started! :)
ReplyDeleteI wish I had made the rhubarb jam. Love rhubarb! Instead I made a cranberry jam to use up some to the 5 bags I have in the freezer. Next time!
ReplyDeleteWe enjoyed these & I agree - they'd make a great foundation for lots of different flavors.
ReplyDeleteEnglish breakfast marmalade sounds fantastic! I haven't tried mine with tea yet. I'm not sure how well the rhubarb jam will go it. I guess we will see. :D
ReplyDeleteI agree....as long as the substitution is tart... you are good to go!! I almost used marmalade but went with a plum conserve!! And yes this year has gone by way too fast..Yikes!!! :)
ReplyDeletemarmalade does sound good with it! it looks lovely!
ReplyDeleteYour shortcake looks delicious.
ReplyDeleteI loved it, and though I'd reduced the butter by 1/3 it still was great!
Thank you for baking along.
Looks delicious! I'm going to have to put mine in the freezer too!
ReplyDeleteI used raspberry jam. Your squares look lovely!
ReplyDeleteSuch self-restraint. :) They look beautiful!
ReplyDeletethe freezing and grating was fun for most of us and new for most as well :) glad you enjoyed it! Mine was fairly sticky to grate... ugh! :(
ReplyDeleteAlice @ http://acookingmizer.wordpress.com
The full recipe does make a lot, but it is really yummy. The marmalade sounds delish.
ReplyDeleteYour shortbread looks lovely. Eventhough I have teenagers in the house, I think it was overkill to make the whole recipe.
ReplyDeleteYes, I ate mine with ht tea and it was amazing. I too skipped making the rhubarb, I used jarred preserves :)
ReplyDeleteThese look great - I am enjoying all the different fillings that everyone is coming up with this week!
ReplyDeleteGreat week
Your shortbread looks simply beautiful! English Breakfast Marmalade sounds wonderful!
ReplyDeleteI should be smart like you & halve or quarter these recipes but I never do. Your shortbread looks delicious!
ReplyDeleteI loved the grating bit too!
ReplyDeleteEnglish marmalade sounds fantastic!
Marmalade sounds great. The recipe really needs the tart filling. I think this is my favorite TWD-BWJ recipe so far.
ReplyDeleteLovely Shortbread :-)
ReplyDeleteSusan, I liked these also and am going to play around with them myself as I think Hungarian Shortbread bars would be perfect on my Christmas cookie platters. I'd like to cut the sugar and butter and will work on that. Also, I thought I'd try a homemade tart cherry preserves filling. More festive. I quickly stashed most of my bars in the freezer in anticipation of my granddaughters 9th birthday next week. Love the names of your two little boys.
ReplyDeleteLooks perfectly made! Nice pictures too :)
ReplyDeleteI liked grating the dough too. Your bars look delicious.
ReplyDeleteLovely post. Nice baking with you! Catherine www.praycookblog.com
ReplyDeleteI think tartness is key for the filling - your marmalade sounds perfect. We loved, loved, loved this square. My nieces are already wanting to make it again.
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