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Whilst it only has a few ingredients Hungarian Shortbread bursts with a multitude of textures. Essentially two layers of pastry with a preserve filling, apricot in this case, it’s way more interesting than a jam sandwich.
Grating the frozen dough and baking while still frozen creates layers of textures that reveal themselves with each bite. Crispy and crumbly, chewy, tender, fluffy, and then soft rich and buttery as it melts in your mouth.
Ingredients:
300g apricot jam (or any flavour you prefer)
280g plain flour
225g butter (unsalted, room temp)
100g sugar
2 egg yolks
1 tsp baking powder
¼ tsp almond extract
1/8 tsp salt
Icing sugar to dust
Method:
In a bowl, combine the flour, baking powder and salt.
In a large bowl beat the butter until light and fluffy, then beat in the sugar. Add the egg yolks and almond extract and beat until mixed in. Add the dry ingredients and mix only until all incorporated.
Turn the dough out onto a chopping board and cut in half. Shape the dough into logs, wrap in cling film and freeze for appx 45 mins.
Preheat oven to 160c fan. Grease and line an 8x8” baking tray.
Remove one portion of dough from the freezer and grate using the large hole side.
Sprinkle the grated dough evenly over the bottom of the prepared tray so it is completely covered. Spread the jam over this, then grate the 2nd portion of dough and sprinkle over the jam layer so you have completely covered this too.
Place in the oven and bake for appx 40-45 mins, until the shortbread is golden and firm to touch.
Remove from the oven and allow to cool in the tray, then remove and place on a wire rack to fully cool. Dust with icing sugar before cutting into squares and serving.
Enjoy.
Gaby Van Clarke
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Such is the power of advertising in my formative youth, that the words ‘Bakewell tart’ seem inextricably linked to Mr Kipling.
Trust me, this tastes nothing like it’s been living in a box on Tesco’s shelves these last months…
