This is a filled shortbread recipe that's unbelievably crunchy and simple to make. I used quince paste, but it goes well with your favorite jam or fruit preserve. It can be made in advance and is a good bake to send by mail.
Not-your-usual shortbread
This is no ordinary shortbread recipe.
I don't know if the name Hungarian shortbread refers to the added egg yolk to the recipe or the method in which the almost frozen dough is grated to create a different texture from what we're used to.
As much as we love our super popular lemon shortbread, this recipe will skyrocket to the top of your sweet shortbread list.
In some ways, it can be deemed a relative to the Scandinavian raspberry tarts or the Linzer tart squares, even though they are made with spiced dough with less fat content.
It is unbelievably crunchy due to the genius idea of adding an egg yolk to the dough. You can customize it with your favorite fruit preserve or jam.
The raves these bars will bring when people bite into them will be close to an ovation. And nope, I'm not kidding. My colleagues at the office went bonkers!
Shortbread dough
- The dough has an egg yolk, which adds another layer of crunchiness to the baked square. You will see when you bite into it. It's awesome.
- It's first frozen and then grated to create both the bottom and topping of this shortbread. The result is a lighter version of shortbread, if that can ever be said after reading the ingredients, but it's true, despite the sugar and butter.
- A large-holed grater is a must and necessary for grating the dough.
Filling flavors
Any fruit jam you like works. As does preserves, but since they're chunkier, you might add too much filling, and the shortbread will be overly sweet. Choose according to your sweet tooth level.
I suggest using flavors that have some acidity, like berries, apricots, plums, and even oranges, which are best suited for this recipe.
One of my favorites is quince paste, which is not very popular, but we use it a lot here.
Top layer
Again, it's a cold shortbread dough that's grated.
But the difference with the bottom layer is that it's not pressed. You leave it as it is, so make sure you grate slowly, covering the surface.
Baking
Since the filling is already cooked, this shortbread is ready when the top and bottom are dry and golden brown.
Run a smooth-bladed knife around the edges to unstuck any parts and then let it cool on a wire rack.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Type of grater: use a large (or coarse) holed grater. Otherwise, it won't work and will probably be messy.
- Filling: if you use store-bought, good-quality jam this is as easy as a crumble. After all, it is almost a double-crusted fruit crumble.
- Freezing: you can't skip this step if you want to achieve the right consistency.
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I barely adapted a phenomenal recipe by Gale Gand (via Dorie Greenspan's book Baking with Julia).
Hungarian Shortbread (easy and buttery)
Ingredients
- 1 cup unsalted butter, at room temperature
- 2 egg yolks, at room temperature
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 11 ounces quince paste, apricot or raspberry jam
Instructions
- In a bowl beat 1 cup unsalted butter until light and creamy.
- Add 2 egg yolks and mix well.
- Add 1 cup sugar, beating a few minutes until almost incorporated.
- Add 2 cups all-purpose flour, 1 teaspoon baking powder and ¼ teaspoon salt. Incorporate with a wooden spoon or spatula; it will be a tad sticky.
- Divide in two and wrap in plastic. Freeze until hard but not rock solid, about 45 minutes.
- Preheat oven to 375ºF (190ºC).
- Line an 8-inch square pan with parchment paper. See Notes below.
- Using a wide holed grater, grate one of the dough pieces, letting it cover the bottom of the pan. Press lightly to avoid holes or parts with no dough.
- Cover the bottom dough with 11 ounces quince paste or jam. If it's too stiff, soften it with a few tablespoons orange juice or water. Be careful not to tear the dough. I put the paste in tablespoons and then spread it with the back of a spoon or offset spatula.
- Grate the rest of the cold dough, letting it fall as evenly as possible. Press very lightly if you want, but not much.
- Bake for 15 minutes, turn the oven down to 350ºF / 180ºC and bake another 30 minutes, or until it's golden, dry and it looks crunchy.
- Let cool on wire rack, but if some parts of paste or jam are stuck to the sides, unstuck them while still hot with a non-serrated knife.
Sarvi says
Literally I LOVE this amazing shortbread. I'm fan of quince and in my home country( Iran) we use it alot.
Thanks for this yummy recipe.
Janis says
How long can these be stored at room temperature?
Paula Montenegro says
Hi Janis, keep them for 2-3 days. Sometimes more, depending on the temperature of the room.
Beth says
Delicious and easy. I've made it with persimmon, strawberry and quince. All of them work well. I make it gluten free with flour and it's very good that way as well.
Paula Montenegro says
Hi Beth! So happy it turned out well and that it worked with gluten-free flour, that's a great tip! Happy holidays.
Gayle Blanch says
Quinces are easy to stew up and freeze and would be easier than grating. I make quince fruit leather and its sensational. I made quince shortcrust slice but using store bought short crust pastry, defrosting my stewed quinces and drained some of the juice off and then spread it in the middle. It was perfect. Next I'll try a rhubarb pie recipe, but substituting with quinces. I'm sure it will be as good.
Paula Montenegro says
The quince pie sounds amazing! I should start freezing stewed quinces. Good weekend!
Missy says
Where does it say grate the quince? I missed that one
Paula Montenegro says
Hi Missy, you grate the dough not the quince. The filling is quince paste.
Agness of Run Agness Run says
I love crunchy treats, Paula! What kind of sugar do you use?
Paula Montenegro says
Hi Agness, I use regular usually, but brown sugar works well too.
The Ninja Baker says
Thank you for the keeper recipe, Paula. Gale Gand is a dessert diva! Your substitution of rhubarb is so elegant....Mind if I use Japanese strawberry jam? ; )
Paula Montenegro says
Hi Kim! You can use any type of red jam or paste, they all work. What's in japanese stawberry jam?