This is no ordinary shortbread recipe. It's unbelievably crunchy and simple to make, with a different technique than usual. It has a filling, and 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. You'll need a large-holed grater and freezer space.
Not-your-usual shortbread
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.
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!
As much as we love our very popular lemon shortbread, this recipe will skyrocket to the top of your sweet shortbread list.
The dough has an egg yolk, a genius addition, which adds another layer of crunchiness to these bars. You will understand when you bite into it. It's awesome.
You can customize it with your favorite fruit preserve or jam (besides my beloved quince paste, I'm partial to sour cherry preserves and homemade rhubarb jam when in season).
In some ways, it can be deemed a relative of the Scandinavian raspberry tarts or the classic Linzer tart squares, not because of flavors or type of dough (spiced with less fat content), but due to a similar crumbly, crunchy and buttery bite mixed with the sweetness from the filling.
Testing notes
Paula's baking tips that make a difference.
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.
Type of grater: Use a large (or coarse) holed grater. Otherwise, it won't work and will probably be messy.
Freezing the dough: you can't skip this step if you want to achieve the right consistency.
Don't overpress the bottom layer or touch the top one. This is key for texture.
Don't overdo it with the amount of filling. Though you might think more is better, it can be overly sweet or pasty. The dough is rich, so we need balance.
Shortbread dough
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.
Grate the dough
A large-holed grater (or the large hole side of a box grater) is a must and necessary for this step.
You have to lightly press or pat this layer to make it more compact and ready to hold the filling.
Filling
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 or rhubarb, 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, you grate the remaining ball of dough.
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.
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I barely adapted a phenomenal recipe by Gale Gand (via Dorie Greenspan's book Baking with Julia).
Hungarian Shortbread Bars (with jam filling)
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, or preserve of your choice
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 into two pieces, and cover with plastic wrap. 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, moving it around the pan as you grate, letting the strands cover the bottom of the pan. Press lightly to avoid holes or parts with no dough. Don't make it too compact.
- Cover the bottom dough with 11 ounces quince paste, jam or preserves. If it's too stiff, soften it with a few tablespoons of orange juice or water. Be careful not to tear the dough when spreading the filling. I put tablespoons of the paste in mounds and then spread it with the back of a spoon or an offset spatula.
- Grate the rest of the cold dough, letting it fall as evenly as possible over the filling. 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 brown and dry.
- Let cool on a wire rack, running a smooth-bladed knife around the edges while it's still hot to release stuck parts of paste or jam (if there are any).
K says
Best ever recipe, very easy to prepare.
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?