TWD: Caramel Apple (Hungarian) Shortbread

I put off baking a little too long this week and when it was time to bake, I really didn't want to go to the store, so I didn't.  I am sure I could have found rhubarb at the store because I did a couple weeks ago but I already had apples and decided I would make them work.  And apples automatically = caramel, right?  That's how my brain works anyway.  

I halved the recipe and baked it in a 8x8 square pan.  I followed the advice of some of the TWD bakers and used my food processor to shred the dough once it was frozen.  I sliced 2 granny smith apples and cooked them with some sugar and a bit of cinnamon and made the caramel with sweetened condensed milk.  Some of the bakers were also suggesting baking the bottom half of the dough for about 10 minutes and then adding the filling and top half of the dough, and baking until done.  I followed that advice and probably could have baked the lower half a bit longer since it absorbed quite a bit of the caramel.  It was delicious but pretty sweet.  I know some people find offense in too-sweet desserts, but I have never minded that myself.  It did make it so I ate a bit less of it at a time, so maybe it was a good thing in the end.  

This is a super easy, yet different recipe.  You should try it.  You can buy the book or get the recipe at either of these blogs:

1smallkitchen

The not so exciting adventures of a dabbler

If you want to see what the other bakers in the group came up with, you can click HERE.