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.
Are you kidding?? With caramel?? That sounds absolutely AMAZING!!!
ReplyDeleteI would have eaten that whole tray!! That sounds sooo utterly delicious!!!
ReplyDeleteCaramel! Oh my. Grand idea.
ReplyDeleteTHanks for baking along this week.
I am stealing your salted caramel idea for my next batch, it sounds wonderful!
ReplyDeleteThat actually sounds really, really good!
ReplyDeleteThose look amazing - I'm going to have to try them this way some time.
ReplyDeleteThanks for the salted caramel idea. I'm about to bake my second half of dough I've been saving. Great pics!
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