Julia Child's Hungarian Shortbread
I was served this wonderful dessert at a friend's house for dinner and asked him to please let me have the recipe so I could post it here - It is a Julia Child! I love it because of the texture and not overly sweet. He used sour cherries instead of the rhubarb. You may use your favorite jam or preserves instead of the rhubarb. It really is easy to make if you follow the instructions.
I was served this wonderful dessert at a friend's house for dinner and asked him to please let me have the recipe so I could post it here - It is a Julia Child! I love it because of the texture and not overly sweet. He used sour cherries instead of the rhubarb. You may use your favorite jam or preserves instead of the rhubarb. It really is easy to make if you follow the instructions.
- Carbohydrate 21.1735215754297 g
- Cholesterol 887.501538700837 mg
- Fat 36.5143805298721 g
- Fiber 0.902878306916548 g
- Protein 13.6988635358489 g
- Saturated Fat 17.9369346907027 g
- Serving Size 1 1 Bar (157g)
- Sodium 1481.65859486613 mg
- Sugar 20.2706432685132 g
- Trans Fat 2.18926297571345 g
- Calories 466 calories
Step-by-step
- The Jam: Place rhubarb, sugar & water in a saucepan. Split the vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe). Bring to a simmer over low heat, cook stirring often until the rhubarb is soft. Cool the jam.
- Shortbread: Whisk the flour, baking powder & salt together, set aside. In another bowl beat the butter until it is pale and fluffy. Add the egg yolks & sugar and beat until until the sugar is dissolved and you have a light mixture. With your mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated. Turn the dough out on your cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap. Freeze the dough for at least 30 minutes.
- Assembling & Baking: Preheat oven to 350F with rack in center of the oven. Remove one ball of dough from the freezer and grate the dough into a 9x12" baking pan (use large hole side of your 4 sided grater). Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too. Spread with the Rhubarb jam (or jam, preserve of your choice). Grate the remaining ball of dough on top, pat gently so it is evenly spread. Bake for apprx 40 minutes or until it is golden. As soon as you take the pan from the oven dust the shortbread with confectioner's sugar and cool to room temperature on a rack. Cut into bars. The size & shape is up to you. It is nice served with a dab of whipped cream.
A Culinary Journey: Baking Julia Child's Hungarian Shortbread
As a busy professional woman, juggling work deadlines and personal life can be a real challenge. But even amidst the chaos, I find solace and joy in the simple act of baking. There's something incredibly satisfying about transforming humble ingredients into something delicious and beautiful, and this recipe for Julia Child's Hungarian Shortbread is a perfect example. I recently discovered this recipe, and it's quickly become a favorite. The delicate texture, subtle sweetness, and the ease of preparation make it ideal for a weeknight treat or a special occasion dessert.
This shortbread isn't your typical overly sweet, dense cookie. It's remarkably light and airy, with a melt-in-your-mouth texture that’s simply delightful. The addition of homemade rhubarb jam (or your favorite fruit preserve) adds a beautiful contrast of tartness that perfectly complements the buttery shortbread. The recipe itself is wonderfully straightforward, even for a baking novice like myself. The key is to follow the instructions meticulously, especially when it comes to chilling the dough – it makes all the difference in achieving that perfect crumbly texture.
I love how versatile this recipe is. The beauty lies in its adaptability. Feel free to experiment with different jams or preserves to suit your preferences. Strawberry, raspberry, or even a tangy apricot jam would all create unique flavor profiles. The possibilities are endless, making this recipe a perfect canvas for your culinary creativity. The process of grating the dough into the pan might seem a little unconventional at first, but trust me, it’s the secret to achieving that signature delicate texture. It's a simple, yet elegant dessert that will undoubtedly impress your family and friends.
Beyond the taste, this recipe represents more than just a dessert; it's a connection to culinary history. The fact that it's inspired by the legendary Julia Child adds a layer of intrigue and admiration. It's a reminder that even the most sophisticated dishes can be surprisingly easy to make with the right guidance and a little bit of patience. For me, baking this shortbread is a meditative practice, a moment of calm amidst the whirlwind of my life, a chance to slow down and appreciate the simple pleasures.
Beyond the kitchen, the experience extends to sharing this treat with loved ones. The aroma of warm shortbread, freshly baked, fills the air, creating a welcoming and comforting atmosphere. Serving it with a dollop of whipped cream enhances the indulgence, adding another layer of luxury to this already delightful dessert. It's a dessert that speaks volumes, showcasing a delicate balance of flavor and texture, all created from simple ingredients. Whether you're a seasoned baker or a culinary newcomer, give this recipe a try. I guarantee it will become a cherished addition to your baking repertoire, just as it has become one of mine.
So, whether you're looking for a delightful after-dinner treat, a special occasion dessert, or simply a moment of self-care, Julia Child's Hungarian Shortbread is a recipe worth trying. It's a reminder that sometimes, the simplest things in life are the most rewarding. It’s a taste of tradition, a touch of elegance, and a whole lot of deliciousness.
