This giant, chocolate triangle filled with almonds, chocolate chunks and mini-marshmallows is made for sharing.

Prep: 30 minutes + 1 hour chilling time

Cook: 20 minutes
Makes: 1 large hamantaschen

Ingredients

100g sugar

75ml vegetable oil

2 eggs

1 tsp vanilla extract

1 tsp almond extract

Pinch salt

300g flour

2 tsp baking powder

25g cocoa powder
1-2 tbsp water

Filling

75g coarsely chopped whole almonds, roasted

85g chocolate chunks

100g mini marshmallows

Method

• In a large bowl, cream the sugar and the oil. Add eggs and mix well.
• Add the vanilla and almond extracts and stir to combine.
• In another bowl, sift together the salt, flour, baking powder, and cocoa powder. Then add to the bowl with the wet ingredients, mixing only until everything is well combined.
• Wrap the dough with cling film. Refrigerate for at least 1 hour.
• Preheat oven to 180°C.
• Take the dough from the refrigerator, and on a lightly floured surface, roll to 2cm thick. Use a saucepan lid as a template to make into a 25cm circle and place on a baking parchment-lined baking tray.
• Fill with almonds and chocolate chunks.
• To form the hamantaschen: fold over the three sides, creating a pinwheel look, interweaving the sides over each other. Slightly pinch each corner of the triangle.
• Bake for 20 minutes, remove from the oven, and immediately top with the mini marshmallows. Let the marshmallow slightly melt onto the cooked hamantaschen.
• Cool completely and serve, or store in an airtight container for about 4-5 days.

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