SERVES 8 – 10 The light, crumbly texture of this shortbread owes to a clever technique: 2 cups flour, plus more as 1. Using a sieve over a bowl, sift together flour, baking powder, and salt; 2. Turn dough onto a lightly floured surface; bring it together with 3. Arrange an oven rack in center of oven; heat to 350°. Grease a 10" |
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Friday, March 28, 2008
Hungarian Shortbread
I have been really enjoying baking these days. I even have been planning out more sweet selections to experiment with. My latest creation is this Shortbread recipe that I found in Saveur magazine. I love shortbreads. I love how they are crumbly and not overly sweet. This recipe came out very nice. I did substitute the Raspberry jam with my sister in law's delicious homemade Plum jam though, the hint of bitterness from the Plums is exquisite. Enjoy!
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2 comments:
looks delicious. i might try this this weekend.
It did come out great, and was pretty easy to make. Although the grating of the dough did get a bit tedious, but it was worth it in the end. Bon Appétit!
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