When it came to the choice of
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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| For the recipe visit the sites of our hosts Lynette and Cher or buy the book *.
For more Hungarian Shortbreads look here