Hamantaschen
-
serves:
24
-
yield:
2 dozen
-
ready in:
42 mins
(30 mins
Prep
-
12 mins
Cook)
A favourite biscuit for the Jewish holiday, Purim! It has always worked better for me if I cover the dough and refrigerate overnight. Some people think it works better if used immediately. You decide!
ingredients
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3 eggs
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200g (7 oz) caster sugar
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175ml (6 fl oz) vegetable oil
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2 1/2 teaspoons vanilla extract
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110ml (4 fl oz) orange juice
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675g (1 1/2 lb) plain flour
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1 tablespoon baking powder
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300g (11 oz) fruit preserves, any flavour
preparation method
- Preheat oven to 180 C / Gas mark 4. Grease baking trays.
- In a large bowl, beat the eggs and sugar until light and fluffy. Stir in the oil, vanilla and orange juice.
- Combine the flour and baking powder; stir into the egg mixture to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured work surface, roll dough out to .5cm (1/4 in) in thickness. Cut into circles using a pastry cutter or the rim of a drinking glass. Place circles 5cm (2 in) apart onto the prepared baking trays.
- Spoon about 1 dessertspoon of preserves into the centre of each circle. Pinch the edges to form three corners.
- Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow biscuits to cool for 1 minute on the baking tray before removing to wire racks to cool completely.