Loaf Pan Hungarian Shortbread Bars
Inspired by Baking with Julia and The 20th Century Cafe Cookbook
Ingredients
- ¾ cup plus 2 tablespoons all-purpose flour (110 grams)
- ⅜ teaspoon baking powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground cardamom
- ¼ cup raspberry jam or preserves or cherry
- 7 tablespoons salted butter plus another ½ tablespoon for the pan.
- ¼ cup sugar (90 grams)
- ½ teaspoon grated lemon zest
- 1 large egg yolk
Instructions
- In a large bowl, whisk together the flour, baking powder, salt and cardamom.
- With an electric mixer, preferably a stand mixer with paddle attached, beat 7 tablespoons of the butter until light and fluffy. Add the sugar and lemon zest and continue beating for another 2 minutes. stopping to scrape bowl as needed.
- Reduce the speed to low and add the egg yolk, beating just until blended.
- Add the flour mixture and stir with the paddle attachment just until a dough forms. You can also do this step by hand or carefully with the very lowest speed of a handheld mixer. If using a handheld, be careful not to overbeat the dough.
- Scrape the dough onto a piece of plastic wrap and shape into a log. Wrap tightly and freeze for 30 minutes.
- Preheat the oven to 350°F. Line the inside of a loaf pan with foil leaving an overhang for lifing. Rub the reserved softened ½ tablespoon butter across the bottom and about 1 inch up the sides.
- Using the large holes on a grater, grate half the dough into the pan. Do not press down. Put the pan with the grated dough back in the freezer for about 5 minutes while you get the jam ready.
- Using the back of a large spoon, spread the jam or preserves over the grated dough, then grate remaining dough over the jam. You will pile it pretty high, but it will bake down quite a bit.
- Bake until the top is golden brown, about 35 to 40 minutes. Let cool completely, then lift from pan and cut into squares.
