I liked it. I really did. But I had to give it away. It was crumbly and sweet and buttery; Exactly what I like in my desserts. Even the uncooked dough was delicious. Yikes! It had to go!
This week’s recipe for Hungarian Shortbread is being hosted by Lynette of 1 Small Kitchen and Cher of The Not So Exciting Adventures of a Dabbler. You can read their blogs for the actual recipe. If you would like to see the other blogs participating in the Tuesdays with Dorie baking challenge, please click here.
I made the rhubarb jam earlier in the week. Had never had it before. I liked it and yet I thought it tasted a little strange. But it did taste pretty good on buttered toast.
Yesterday, after a very busy morning and afternoon shuffling around from baseball games to gymnastics class, I put together the shortbread. I had taken out the one pound of butter earlier in the morning, so it was quite soft. I creamed it and then added the eggs and the sugar. The flour mixture was next. My hand mixer did a good job up until the dough started to come together. Then I used my hands to knead the dough more. It was very crumbly. I thought putting it into the freezer for the suggested 30 minutes would harden it up, but it really did not. Maybe if I had kept it in the freezer for longer, it might have, but I was impatient to cook this thing. You see, it was 5:30pm at this point and we had family over for a relaxed hot dog cookout.
I took the dough out of the freezer after 30 minutes and it was a bit hard, but also still quite crumbly. I grated and then crumbled one of the dough balls into the baking pan and spread it out to cover the entire surface. This I baked for 15 minutes. When it was done, I took it out of the oven, spread the jam over the surface, and then crumbled the remaining dough ball on top. Then I baked the entire thing in the oven for 50 minutes more.
The cake came out nicely browned. Immediately I sifted powdered sugar on top. And almost immediately, the sugar melted and turned light tan. I figured I would add another layer of powdered sugar when it had completely cooled.
When the dish was cool enough to touch, I cut myself a piece. It was still very hot, but the texture was crumbly, the jam was sweet (I could not even tell it was rhubarb at this point), and the cake was delicious. I shared it with my SIL and husband right away. They both liked it. If I got this cake in a restaurant, I would be pleased.
The next day I packaged up half the cake and gave it to my sister’s family to eat. The remaining cake we had at a family dinner that night. I served it at room temperature, but I think a little bit warmer would have brought out all the deliciousness I experienced the first day.
Next up are Pecan Sticky Buns. On one hand I am really excited about making a brioche dough. On the other hand, the amount of butter in this recipe has me thinking now about who I can gift this to. Check back soon!