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Yes! Hungarian Shortbread (Omlós Teasütemény or “Crumbly Tea Cake”) is a beloved traditional treat, famous for its buttery, sandy texture and sweet jam filling. Unlike regular shortbread, it’s made by grating frozen dough, which creates an irresistibly tender, melt-in-your-mouth crumb.
Authentic Hungarian Shortbread (Omlós Teasütemény)
Prep Time: 15 mins (+ 2 hrs chilling) | Bake Time: 40 mins
Ingredients:
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500g (4 sticks) unsalted butter, cold
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200g (1 cup) granulated sugar
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400g (3¼ cups) all-purpose flour
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1 egg yolk
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1 tsp vanilla extract
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Pinch of salt
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250g (¾–1 cup) apricot or raspberry lekvar (thick Hungarian jam)
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Powdered sugar for dusting
Traditional Method
1. Make the Dough
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In a bowl, cut cold butter into flour until crumbly.
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Add sugar, egg yolk, vanilla, and salt. Mix lightly until dough forms (do not overwork).
2. Chill
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Divide dough into 2 discs, wrap in plastic, and freeze for 1–2 hours (or refrigerate overnight).
3. Grate & Layer
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Preheat oven to 180°C (350°F). Grease a 24x24cm (9×9-inch) pan.
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Grate one dough disc (large holes) into the pan. Press lightly.
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Spread lekvar (avoid edges to prevent burning).
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Grate the second disc over the jam. Do not press—keep it fluffy!
4. Bake
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Bake 35–40 mins until pale golden.
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Cool completely, then dust with powdered sugar.
Secrets for Authentic Texture
🇭🇺 Hungarian Twist:
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Use cold butter (never softened) for a flaky crumb.
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Lekvar (Hungarian fruit butter) is thicker than jam—reduce store-bought jam by simmering if needed.
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No egg white (it makes dough tough).
🍯 Serving: Pair with Hungarian tea or espresso.
Variations
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Dobos-style: Add a sprinkle of ground walnuts between layers.
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Citrus: Mix lemon zest into the dough.
Would you like a walnut-dotted version (Diós Omlós)? Let me know! 😊
