Recipe of the Month with Helen Austin |
My husband, Jerry, and I aren’t much on desserts so I don’t make them very often. But I’m in a
book club that meets monthly for coffee and dessert, and I get to host it about once a year. That’s
when I like to try out new recipes; so far the girls in the book club have been very indulgent.
Several months ago, Saveur, a food/travel magazine, had a recipe that looked interesting and
easy. It's called Hungarian Shortbread and filled with raspberry preserves. Since Jerry and I had
brought back some killer raspberry preserves from vacation in Santa Fe last summer, I thought I'd
try it.
As a matter of fact, I made the Hungarian Shortbread for Thanksgiving dinner a few weeks before
hosting the book club in December. It turned out so well I was confident the girls would like it.
If you just see this shortbread and don't know how it's made, you might think it has a streusel
topping. This results from the dough being grated, which not only gives it a light texture, but a
sort of pebbly appearance. Be warned that this takes a bit of "elbow grease" but I think it's fun to
make. The recipe, according to Saveur, is based on one in Baking with Julia by Dorie
Greenspan, published in 1996.
book club that meets monthly for coffee and dessert, and I get to host it about once a year. That’s
when I like to try out new recipes; so far the girls in the book club have been very indulgent.
Several months ago, Saveur, a food/travel magazine, had a recipe that looked interesting and
easy. It's called Hungarian Shortbread and filled with raspberry preserves. Since Jerry and I had
brought back some killer raspberry preserves from vacation in Santa Fe last summer, I thought I'd
try it.
As a matter of fact, I made the Hungarian Shortbread for Thanksgiving dinner a few weeks before
hosting the book club in December. It turned out so well I was confident the girls would like it.
If you just see this shortbread and don't know how it's made, you might think it has a streusel
topping. This results from the dough being grated, which not only gives it a light texture, but a
sort of pebbly appearance. Be warned that this takes a bit of "elbow grease" but I think it's fun to
make. The recipe, according to Saveur, is based on one in Baking with Julia by Dorie
Greenspan, published in 1996.
Combine flour, baking powder and salt. (The recipe recommends sifting through a sieve.) Cream butter in
an electric mixer on high speed until fluffy, about 2 minutes. Add sugar and egg yolks and mix until sugar is
dissolved, about 4 minutes. With mixer on low speed, slowly add flour mixture; mix just until dough begins to
come together, about 1 minute.
Turn dough out onto a lightly floured surface; bring together with your hands and divide in two balls. Wrap in
plastic wrap and freeze from 30 minutes to 3 hours.
Place oven rack in center of oven and preheat to 350 degrees. Butter an 8-inch to 10-inch springform pan.
Remove dough from freezer, unwrap and grate, using large holes in a standing grater, directly into prepared
pan. Gently pat grated dough to even it out.
Spread jam evenly over dough, leaving about a ½-inch border around edges. Grate remaining dough over
jam layer; pat gently until surface is even.
Bake until light golden brown, about 25-30 minutes. Let cool completely in pan on a rack, then loosen and
remove rim of springform pan. Leaving shortbread on base of pan, cut into 8 to 10 wedges. Serve at room
temperature: may be made ahead of time. Refrigerate leftovers for up to one week.
an electric mixer on high speed until fluffy, about 2 minutes. Add sugar and egg yolks and mix until sugar is
dissolved, about 4 minutes. With mixer on low speed, slowly add flour mixture; mix just until dough begins to
come together, about 1 minute.
Turn dough out onto a lightly floured surface; bring together with your hands and divide in two balls. Wrap in
plastic wrap and freeze from 30 minutes to 3 hours.
Place oven rack in center of oven and preheat to 350 degrees. Butter an 8-inch to 10-inch springform pan.
Remove dough from freezer, unwrap and grate, using large holes in a standing grater, directly into prepared
pan. Gently pat grated dough to even it out.
Spread jam evenly over dough, leaving about a ½-inch border around edges. Grate remaining dough over
jam layer; pat gently until surface is even.
Bake until light golden brown, about 25-30 minutes. Let cool completely in pan on a rack, then loosen and
remove rim of springform pan. Leaving shortbread on base of pan, cut into 8 to 10 wedges. Serve at room
temperature: may be made ahead of time. Refrigerate leftovers for up to one week.
2 cups flour (plus a little more for dusting)
1 teaspoon baking powder
I /8 teaspoon salt
2 sticks butter (plus more to grease pan), at room temperature
1 cup sugar
2 egg yolks
3/4 cup raspberry jam or preserves
1 teaspoon baking powder
I /8 teaspoon salt
2 sticks butter (plus more to grease pan), at room temperature
1 cup sugar
2 egg yolks
3/4 cup raspberry jam or preserves
Helen Austin was food editor at the Arkansas Democrat for six years and has since been a
contributor to Active Years and the Arkansas Times. Having no formal education in either
journalism or home economics, she credits any expertise in these fields to a lifelong interest in
food and writing.
Helen's food philosophy consists of getting the best, freshest ingredients available, then cooking
them in the simplest manner possible. She and her husband, Jerry, prepare most of their meals at
home.
contributor to Active Years and the Arkansas Times. Having no formal education in either
journalism or home economics, she credits any expertise in these fields to a lifelong interest in
food and writing.
Helen's food philosophy consists of getting the best, freshest ingredients available, then cooking
them in the simplest manner possible. She and her husband, Jerry, prepare most of their meals at
home.
| Hungarian Shortbread |
© 2008 Helen Austin. All rights reserved.
| Hungarian Shortbread |
