Thursday, June 16, 2011

Hungarian Shortbread



Melt in your mouth heaven.

These "biscuits" are sweet on the lips and go straight to the hips.


So I add a disclaimer that if you make these, you must promise aerobic activity. 

They are a tad time consuming, and you will need a food processor to grate the dough.  But the end result is worth the effort.

I made these for my Sports Fanatic's "Family Heritage Day" at school.  We needed a recipe from our heritage to prepare and bring in for the class to sample.  I went the complicated "make my like difficult and make Hungarian Shortbread" route. 

After I was finished I realized Irish Soda Bread would have been easy breezy.

But then I wouldn't be sharing these.

Hungarian Shortbread
(recipe from

  • 1 pound (4 sticks) softened unsalted butter
  • 2 cups sugar
  • 4 large egg yolks
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups jam of choice 
In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. In a separate bowl, whisk together dry ingredients. Combine the flour mixture with the butter mixture only until ingredients are incorporated. Don't overmix. 

Divide dough in half, wrap each half in plastic and freeze for 45-60 minutes. Heat oven to 350 degrees. Remove one package of dough from the freezer and coarsely grate the dough in a food processor, or by hand with a box grater.  I used a blender with "grate" option.  This didn't work as well as a food processor but it worked well enough.  Turn dough into the bottom of 9x13 dish or jellyroll pan if you have one.

Push the dough gently so it gets into the corners and covers any bare spots, but don't overwork the dough.

Spread with jam of choice (or use several different kinds to equal 2 cups and, without mixing them, spread in bands across the dough) and then grate remaining piece of dough on top, distributing it evenly, pushing and pressing lightly so jam is covered.

Bake about 40 minutes center is just done.  Edges will be lightly browned.

Remove from oven and immediately dust heavily with confectioners' sugar. By dusting while hot, the sugar melts and creates a kind of glaze. Let cool completely in the pan on a wire rack before cutting into squares or rectangles.

Store tightly covered.

After serving and enjoying, fulfill your promise and move your arse.  These stinkers have a pound of butter.

You don't want that pound sticking to your thighs for swimsuit season.

Happy baking, and exercising!

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