Hier geht’s zum Beitrag in deutscher Sprache (click) 
When it came to the choice of
Hungarian Shortbread
this week, I had no idea what’s the Hungarian part of this. I asked my fellow bloggers, but they couldn’t answer the question in a satisfactory manner. ORsi knows similar pastry from home and Anikós family didn’t serve it. So I have no idea, if Gale Gand’s recipe is authentic or not.
Because my rhubarb
needs more time I liked the idea from saveur and used raspberry jam and unsalted, uncultured butter – Süßrahmbutter, as well as spelt pastry flour.
I made half the recipe in a springform pan, reduced the sugar amount and didn’t dust with icing sugar.
The Hungarian Shortbread wasn’t too sweet, and it was gone fast. But I don’t think, I’ll make it again.
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Looks lovely!
Hungarian Shortbread
Oh, what a pity you didn’t like it. I’ve loved it!
and I love your rhubarb plants! Mmmm more jam?
I’ve reduced sugar, butter by 1/3 and was still delicious!
Greetings from Switzerland (fast Nachbarschaft!)
Hungarian Shortbread
Hi
Here I am again.
Thank you for stopping by and thank you for commenting.
Sorry if I ask but I did not understand what you meant with “And to answer your question: I bought the book…”
Was I doubting someting in my comments or posts? Ups, I hope not, because I never meant to.
Thank you for replying
CKay
I love the look of your treats! All your photos are interesting.
why wouldnt you make it again? was it too much trouble?
REPLY:
Not too much trouble, but I am not a huge fan of jam filled biscuits and cakes
I am sorry you didn’t like it, but your shortbread turned out lovely. I also didn’t use the confectioner’s sugar and didn’t think this was overly sweet.
Your shortbread squares look great! Why they’re Hungarian? Who knows?
yes, what does make these hungarian? who knows, but they were tasty. how nice to grow your own rhubarb…bet you can’t wait till it’s ready!
Your shortbread are very lovely – I am sorry this wasn’t a hit for you.
Love the rhubarb plants – they look just like the ones behind my parent’s house :-)
I love how yours came out! The thinner layer looks a bit more moist. Yum!
ich hab ihn jetzt nachgebacken, wir lieben den Kuchen, danke! Super Rezept.
We were lucky – the rhubarb came in beautifully just in time for this recipe. We really enjoyed it – as someone pointed out, it’s perfect for Christmas baking.