How To Hamentashen
Welcome to my first food post, albeit a few days late, but hey, maybe everyone else’s hamentashen recipes have made you want to make these yummy little biscuits yourself. Here’s how you can easily whip up a batch! I've made mine pink!
225 g (1 ½ cups) plain flour
1/4 teaspoon baking powder
1/4 teaspoon finely grated lemon zest
100 g unsalted butter, at room temperature
2 egg yolks
1/4 teaspoon vanilla extract
60 g (1/4 cup) sugar
75 g sour cream
Dash of pink food colouring (the secret to pink hamentashen)
For Jam Filling
2 tsp coconut oil
Dash of agave syrup
350g frozen raspberries
- Step one, combine all ingredients in a food processor. Literally, couldn’t be easier than that.
- You should have a compact mound of the mixture that you can wrap in clingfilm and pop in the fridge for 1 hour.
- Make your filling. You could go for a filling that is premade like Nutella, I chose to make jam. You can easily make healthy, refined sugar free jam by putting all the ingredients in a pot and letting it bubble slowly. Stir often until it tastes yummy and jam-like. (I ended up with a lot of leftover jam which I mixed through a container of yoghurt for delicious gourmet breakfasts).
- This is the best part. Roll out your dough until it’s about 3mm thick. Use flour to avoid sticking. If you're an amateur like me and don't have a rolling pin, then try your luck at the gladwrap stick or use a jar and then pat out with the palms of your hands.
- Next, use a glass to make circles. Put some filling inside, only a teaspoon-worth, then pull up the sides so that you get the triangle shape. Pinch the corners together too to secure them in place. I didn’t pinch enough on some and they expanded a little too much!
- Now put them on a tray and put them in the fridge for 15 mins while you preheat the oven to 180degrees.
- Bake for 20 mins until golden. At this point the awesome pink colour kind of disappeared a little bit, but on the whole, they turned out pretty great! And delicious too!
Dough recipe from Monday Morning Cooking Club.
Let me know if you try this at home!