May 1, 2012 the very yummy pick for this week is Hungarian Shortbread hosted by Lynette of 1smallkitchen and Cher of The Not So Exciting Adventures of a Dabbler…
I am glad I checked out the posts on this one. I took the advice of the learned panel and baked the base on it’s own for 20 minutes before giving it a few minutes to cool before adding the rhubarb jam, then the rest of the shortbread crumble.
I also used the food processor to grate the frozen dough. No way I could have worked fast enough with the box grater.
So all up I baked this for 20 min. Cooled for 20 min added the toppings and then baked again for 35 min. Even then my shortbread is only crisp on the very edges.
I liked this a lot. So much so I brought it into the children’s after school care after me eating 4 pieces in rapid succession. This needed to be shared or greed would get the better of me. It does remind me of an Australian slice- similar shortbread base topped with raspberry jam and a coconut chewy macaroon. I might have to make both again soon.
This was a delicious recipe. We all loved it!
Next time I’ll have to use the food processor as well: it will save my fingers!
All the best!
…in rapid succession…hehe! The grater certainly worked my arm out quite a bit. Look lovely!
haha, love that your photo makes it look like someone snuck a bite of this one!
I’m sure the caregivers were happy to get these! We gobbled them up, too.
The food processor was a very smart idea on this one. Grating the dough was a bit of a pain
Your cookies look great. Thanks for baking along this week.
I was lucky – my nieces thought grating the dough was the best part. I think I might choose the food processor when I make it on my own, though. This is definitely a recipe for sharing, isn’t it?