Hamantaschen
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus 1.5 hours refrigeration time
Cooking time: 20 minutes
Makes around 16-18 depending on how thick you roll the pastry
- 1.5 cups flour
- 1/2 cup icing sugar
- 1/3 cup rice flour or cornflour/fine cornstarch
- 1/2 teaspoon salt
- 113g/1 stick butter
- 3 egg yolks, divided into 2 and then 1
- 1/2 cup blueberry jam* or Nutella (or a mix of both)
- 1 lemon, finely zested
- 1 teaspoon vanilla extract
Note to avoid hamantaschen spilling open, cook your jam down in a saucepan until thick and liquid has been evaporated. You want it the same texture and thickness as Nutella. Cool completely.
Step 1 - Place the flour, icing sugar, rice flour and salt in a food processor and pulse to combine. Add the cubes of butter and pulse until the mixture resembles damp sand. Add the 2 egg yolks (save the third for later) and pulse together. Empty into a large bowl and if needed, add a little water to make it come together. Shape into a ball of dough and flatten and wrap in cling film and refrigerate for 45 minutes until chilled.
Step 2 - Line two baking trays with parchment. Roll out between two sheets of parchment and cut out with 3inch/75mm cookie cutters. Carefully lift them onto the trays and brush all the rounds with the last egg yolk.
Step 3 - Add 1 teaspoon of jam ONLY in the centre (do not be tempted to add more even though it looks like it can accommodate more). Fold over so that you get a triangle and pinch each corner firmly. Refrigerate for 45 minutes (very important). Bake for 15-20 minutes at 180C/350F until the dough is golden.