Baking with Julia: Hungarian Shortbread

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When it came to the choice of

Hungarian Shortbread

Hungarian Shortbread (5)

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.

Zutaten ungarisches Buttergebäck

I made half the recipe in a springform pan, reduced the sugar amount and didn’t dust with icing sugar.

Collage(2) ungarisches Teegebäck

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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more blogposts from the book Baking with Julia

Baking with Julia For the recipe visit the sites of our hosts Lynette and Cher or buy the book *.
For more Hungarian Shortbreads look here

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13 thoughts on “Baking with Julia: Hungarian Shortbread

  1. Ckay (Gast)

    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!)

  2. Ckay (Gast)

    Hungarian Shortbread
    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


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