When I was a teenager there was a funny show on TV that we watched every week. Rowan and Martin’s LAUGH-IN. It was comedy show with small vignettes with characters that are hard to forget. Goldie Hawn was a giggly binkini girl. There were several celebrity guest appearances including a couple of presidents. One of my favorite was the German Spy played by Arty Johnson.
So what does all this have to do with Shortbread?
Arty’s major line was, “Verrry Innnteresting!” And that is exactly what I said to myself when I read the process for making this Wonderful Shortbread – Very Interesting. And VERY delicious.
What makes this dessert interesting is how the dough layers are put down. The dough is SHREDDED!! Yes! Shredded. Make the dough. Divide into two balls, freeze lightly and then shred the dough over the pan bottom.
Put down a layer of jam and then another layer of shredded dough. How interesting is THAT!!
Between the two layers of shred is a thin layer of jam. Gale Gand, who contributed this to Baking with Julia, suggests Rhubarb jam but I didn’t have any rhubarb, it hasn’t arrived in the stores yet, so I used some Cinnamon Pear Jam. Perfect!!
The top of the Shortbread is heavily dusted with Powdered Sugar while still warm and that forms a lovely little soft layer.
You want to make this. You have to make this. THIS is too good to pass up! And you can find the recipe for Hungarian Shortbread on our hosts website – Lynette of 1smallkitchen and Cher of The Not So Exciting Adventures of a Dabbler…
Oh! And stop by Baking With Julia to see the other shortbreads.