Everyone adores these. You’ll need a 6-7cm cookie cutter or glass to cut out your hamantaschen. If you use a smaller — 4-5cm cutter — you can make around 36 mini ones, which are barely more than a deliciously more-ish mouthful.
Makes: 25
Prep: 30 minutes + refrigeration
Cooking time: 12-15 minutes
Ingredients:
125g butter, softened
50g sugar
1 whole egg, beaten
1 tsp vanilla extract
225g plain flour, plus more to sprinkle
For the filling:
180g Nutella
1 whole egg, beaten
Decorate with:
50g white chocolate
½ tsp flavourless oil
Multicoloured sprinkles – 100’s and 1000’s work best
Method:
- To prepare the dough: cream the butter with an electric mixer or a wooden spoon. Add the sugar and beat until smooth. Add the egg and vanilla and continue to beat at medium speed until light and fluffy.
- Add the flour and blend at low speed until combined and starting to clump together. Finish pressing it into a dough with your hands. Wrap in cling film and refrigerate for 30 minutes or until firm.
- Dust flour onto your work surface and, if the dough is very sticky, also dust flour on your rolling pin. Roll the dough until about ½ cm thick. Using a 6 – 7 cm diameter cookie cutter or glass, cut out circles and place them the lined tray, spacing them as far apart as you can.
- Re-roll and cut until you've used all the dough scraps.
- Place a generous ½ tsp of Nutella in the centre of each circle, then paint a light coating of beaten egg all around the circle. Fold the bottom third of the circle upwards, rotate the circle so the next side is facing you and fold that inwards and over the top of the first edge; then rotate so the last side is facing you and fold that in to create a triangle shape which will almost cover all the filling. If you have egg over, you could paint the hamantaschen, to give it a sheen when baked.
- Line two baking sheets (that you can fit in your refrigerator) with baking parchment.
- Place the hamantaschen on the lined baking sheets and refrigerate them for 30 minutes and heat your oven to 180°C (fan).
- Bake for 12-15 minutes or until edges begin to brown.
- Cool on a wire rack until room temperature.
- Break the white chocolate into pieces and place, with the oil, in a heatproof bowl. Microwave in 30-second bursts, stirring in between heating, until melted and smooth. Pour some of the sprinkles onto a saucer.
- Dip one side of a hamantasch into the chocolate, then allow any extra to drip off. Then press the chocolate-covered edge into the sprinkles. Place back on the baking parchment to set. Repeat with the remaining cookies.
