Wednesday, May 12, 2010

Hungarian Shortbread

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I happened to come across this amazing recipe browsing through my collection of cookery magazines. The magazine had been with me for quite some time and I had read it so many times trying to look for something to cook or bake and surprisingly I always overlooked this simple recipe. What caught my eye wasn't its simplicity but the fact that the dough has to be frozen and then grated. This ends up making the shortbread extremely crumbly.

Hungarian Shortbread


Refined Flour - 2 Cups
Baking Powder - 1 Tsp
Salt - A Pinch
Unsalted Butter - 1 Cup
Sugar - 1 Cup
Egg yolks - 2
Mixed fruit jam - 3/4 Cup

1. Sift together all the dry ingredients (except sugar) in one bowl and leave aside.
2. Cream butter using a hand blender. Add in the sugar gradually while continuing to beat.
3. Add in the egg yolks, one at a time and beat till mixture is light and fluffy.
4. Add in the dry ingredients mixture and fold till blended.
5. Transfer the dough to the kitchen counter and work with your hands to form a dough.
6. Divide the dough into 2 balls and cover with plastic wrap.
7. Freeze for 45 minutes to an hour.
8. Take the frozen dough out of the freezer.
9. Grate the first ball of frozen dough (using a cheese grater) directly into a lightly greased springform pan.
10. Even out the grated dough by gently patting it.
11. Spread the jam evenly on this grated dough, leaving a 1/2" border around the edges.
12. Now grate the second ball of frozen dough over the jam layer. Even it out by patting gently.
13. Bake in an oven, heated to 190 degrees celsius, for about 30 minutes or until golden brown.
14. Leave to cool in pan, before cutting it out into wedges and serving.


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