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
75g caster sugar
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.
For the crust:
340g flour, plus a little extra
1½ tsp baking powder
120ml rapeseed oil
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.
This is my own recipe. It is a moist cake and the lemon zest makes it taste lighter. I use an 8-inch, non-stick, loose base tin. Only fill the tin up to three-quarters of its capacity to avoid overflows. The cake should last for several weeks at room temperature covered in cling film. It can be frozen.
1 kg Jerusalem artichokes, peeled and cut into 4cm pieces
2 echalion shallots, finely sliced
2 dsp vegetable bouillon dissolved in 960ml boiling water
3 tbsp olive oil
2 cloves garlic, peeled
2 parsnips, peeled and cut into 2cm pieces
1 tbsp creme fraiche
Salt and white pepper