This week's baking assignment was Hungarian Shortbread from Baking With Julia. The recipe called for preparing the dough and then freezing it in small portions. After it has chilled for a time, it is grated into the baking pan. I couldn't believe how easy it was to do. The dough was so delicious on its own and my son couldn't help but sneak a bite here and there.
The original recipe called for a layer of jam sandwiched between two layers of dough. I decided to improvise and used my own homemade gooey caramel sauce instead. After I drizzled it on I sprinkled it with a little coarse sea salt.
After baking the bars for around 45 minutes I set them out to cool on the stove top and went to sit outside on the deck. When I came back inside to cut a few and take some photos the pan was half eaten! That is all the proof I needed that this recipe is a hit.
The bars are soft and doughy right away but by the next day they have firmed up and remained equally delicious and utterly buttery. I can imagine it being great also with the jam or even a sprinkling of coconut or chocolate chips.
If you'd like to give the original recipe a try, please stop over at the hosts' sites:
For my Gooey Caramel Sauce recipe go here.