TWD: Hungarian Shortbread
Unfortunately I could not find rhubarb so I substituted it with some store-bought blackcurrant preserves.
The grating of the dough did make the shortbread light and I also decided to bake the bottom half for about 15 minutes first before layering on the preserves and the other half of the grated dough.
The recipe was simple. Though tasty, one piece of this sweet treat at a time is more than enough.
The recipe can be found at the hosts’ for the week: