Julia Child's Hungarian Shortbread by Charles
Discover the charm of **Julia Child's Hungarian Shortbread by Charles**, a dessert that combines old-world tradition with a buttery melt-in-your-mouth texture and a tart rhubarb jam filling. This unique recipe stands out thanks to its creative use of frozen dough, which is grated to form both the base and top crust, resulting in an irresistibly light and crumbly texture. Sweet and tangy rhubarb jam adds a delightful contrast to the rich shortbread, while a dusting of confectioners' sugar gives it a classic, elegant finish. With just 30 minutes of prep time and simple ingredients like softened butter, egg yolks, and all-purpose flour, this recipe is perfect for entertaining or as a special treat with your afternoon tea. Indulge in this timeless dessert that’s as visually stunning as it is delicious, and bring a bit of European nostalgia to your table. Perfectly suited for gatherings, this shortbread serves 12 and is sure to impress!
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Ingredients
- 454 grams unsalted butter, softened
- 198 grams granulated sugar
- 4 pieces large egg yolks
- 480 grams all-purpose flour
- 1 teaspoon baking powder
- 360 grams rhubarb jam (homemade or store-bought)
- 30 grams confectioners' sugar, for dusting
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Step 3
Add the egg yolks one at a time, beating well after each addition.
Step 4
In a separate bowl, whisk together the all-purpose flour and baking powder.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft.
Step 6
Divide the dough into two equal portions. Wrap each portion tightly in plastic wrap and freeze for at least 30 minutes, or until firm enough to grate.
Step 7
Using a box grater, coarsely grate one portion of the frozen dough into the prepared baking pan, evenly covering the bottom.
Step 8
Spread the rhubarb jam gently over the grated dough, ensuring an even layer across the surface.
Step 9
Grate the remaining portion of dough over the jam layer, distributing it evenly to form the top crust.
Step 10
Bake the shortbread in the preheated oven for 35-40 minutes, or until the top is lightly golden and the edges are set.
Step 11
Remove the pan from the oven and allow the shortbread to cool completely in the pan on a wire rack.
Step 12
Once cooled, use the parchment overhang to lift the shortbread out of the pan. Dust generously with confectioners' sugar before cutting into squares or rectangles.
Step 13
Serve and enjoy your tender, buttery Hungarian shortbread with a tangy rhubarb twist!
Nutrition Facts
| Serving size | (1594.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7004.2 |
| Total Fat 391.0g | 0% |
| Saturated Fat 240.2g | 0% |
| Cholesterol 1727.1mg | 0% |
| Sodium 642.6mg | 0% |
| Total Carbohydrate 833.2g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 445.8g | |
| Protein 64.2g | 0% |
| Vitamin D 72IU | 0% |
| Calcium 339.2mg | 0% |
| Iron 26.2mg | 0% |
| Potassium 1046.5mg | 0% |
Source of Calories