Seventh post with the group, Tuesdays with Dorie: Baking with Julia, and this week’s recipe is Hungarian Shortbread (pages 327-328).
Host bakers this week are: (recipes can be found on their blogs)
Lynette of 1smallkitchen
Stop by the other bloggers posts to see their creations too.
This recipe was easy to put together.
It called for a Rhubarb Jam filling. Never had Rhubarb…wasn’t ready to experiment this go round. So, I decided to make my own Strawberry Jam. Good move. It came out spectacular. However, I will try the Rhubarb Jam one of these days. Will post the Strawberry Jam recipe in another post.
The bottom half of the dough seemed uncooked. I didn’t want to overbake it. Next time, I will bake the first layer for a few minutes before adding the fruit and top layer. Also, instead of sprinkling the confectioners sugar on hot shortbread, I’ll wait a few minutes before adding. It is a keeper for my recipe files…(with a few tweaks).
As promised, I’ll be adding a baking tip on my TWD:BWJ posts.
Did you ever buy vanilla beans, only to find that they were dried out?
Fret no more…use VANILLA BEAN PASTE instead.
I LOVE this product. I buy mine at Williams-Sonoma.
Cost is $11 for 4 ounces. Worth every penny!
“Madagascar Bourbon Pure Vanilla Paste is made with Madagascar Bourbon Pure Vanilla Extract with the addition of real seeds from the vanilla pod, combined in a slightly viscous base. It is used whenever the distinctive look of vanilla seeds is desired. Pure Vanilla Bean Paste is used measure for measure the same as Pure Vanilla Extract or to replace whole vanilla beans in recipes…”
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
NOTE: Please DO NOT use my photography WITHOUT PERMISSION.