Cornes de gazelle — Tunisian ‘gazelle horn’ biscuits

By Fabienne Viner-Luzzato, February 21, 2013

Makes: 40

1 egg, beaten
75ml white wine plus a few drops
50g caster sugar
½ tsp baking powder
25ml vegetable oil
300g plain flour (approx)
Icing sugar, to dust

For the marzipan:
300g ground almonds
150g icing sugar
A few drops of almond extract
2 egg whites (you can use pasteurised egg whites for safety)



Marzipan fruit bites

By Fabienne Viner-Luzzato, February 21, 2013

I buy shelled pistachios and grind them in a food processor. Pasteurised egg whites can be found in many supermarkets. Freeze any leftovers in ice-cube trays or small pots.

12 Medjool dates, halved and pitted
12 ready-to-eat dried pitted prunes, halved
300g ground almonds or pistachios
150g icing sugar (per 300g of nuts)
A few drops almond extract
2 pasteurised egg whites


‘Yoyos’ — honeyed doughnuts

By Fabienne Viner-Luzzato, February 21, 2013

Makes: 12

1 egg
3 tbsp sunflower oil
25g caster sugar
1 tsp vanilla sugar
150g self raising flour
Sunflower oil to fry
150g runny honey, to glaze


Beat the sugars and egg in a bowl and add the oil.

Add the flour gradually mixing with your hands if possible. The dough must be soft but not sticky.

Preheat the oil in a deep pan.


Libyan Safra for Purim

By Silvia Nacamulli, February 21, 2013

Safra, also called sefra, is an aromatic semolina dessert from the Jewish community of Tripoli, Libya, and a fun Purim treat. Rome’s cuisine benefited when the Libyan Jews found refuge in Italy in 1967. The honey and orange glazing give a rich flavour and adds a lovely sheen to the almond and sesame seed topping.

Preparation time: 50 minutes
Makes 20 approx

300g semolina


Black cherry and almond hamantaschen

By Ruth Joseph, February 14, 2013

The most important thing with hamantaschen is ensuring you have the time to enjoy making them:

Ideally make the dough and fillings in advance and then assembly is easy.

For the best flavour, make the dough the day before and leave it to rise overnight in the fridge.

If making proper mohn filling, leave time for it to cool properly


Traditional hamantaschen

By Denise Phillips, February 14, 2013

This recipe uses a sweet shortcrust pastry dough coated with colourful hundreds and thousands for a festive feel.

Preparation: 30 minutes plus resting time
Cooking: 20 minutes
Makes approximately 20
For the pastry:
285g plain flour
150g unsalted butter or margarine
Zest of 1 lemon
2 tsp lemon juice
1 egg
75g caster sugar

For the fruit filling:
75g sultanas


Apricot-cranberry and Coconut-chocolate-hazelnut hamantaschen

By Geila Hocherman, February 14, 2013

My “hamentashing” has resulted in these delicious new fillings. Adding breadcrumbs ensures they stay put. I like to prepare everything the night before and form and bake the next day. It’s necessary to make and freeze the chocolate filling in advance.

Makes 36

For the crust:
340g flour, plus a little extra
1½ tsp baking powder
120ml rapeseed oil
150g sugar


Apple, cinnamon and chestnut tart

By Fabienne Viner-Luzzato , February 7, 2013

For the pastry:
250g plain flour
125g butter, in small cubes
100ml cold milk
75g caster sugar

For the filling:
1kg dessert apples
200g chestnut cream
6-8 cooked chestnuts roughly chopped



Jammy sweetheart butter cookies

By Lisa Roukin, February 7, 2013

Preparation: 20 minutes
Cooking: 10-12 minutes
Makes 16 cookies

140g unsalted butter, slightly softened and cubed
225g self-raising flour, sifted (plus for rolling)
128g caster sugar
½ tsp icing sugar
1 egg, beaten
½ tsp vanilla extract
2 pinches salt
4 tbsp strawberry or raspberry jam
Icing sugar to dust


Preheat oven to 180°C


Rainbow Coat Cookies

By Wimbledon and District Reform Synagogue Playshul, January 31, 2013

We made these coat-shaped biscuits to celebrate the story of Joseph with the youngest children at the synagogue’s cheder, using templates made of baking parchment, which they cut around with butter knives.

225g softened butter
110g caster sugar
275g plain flour
Food colouring


Preheat your oven to 180°C and grease a baking tray.