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Method

• To prepare the hamantashen: heat your oven to 180°C (fan) and line an oven shelf tray or two smaller baking sheets with baking parchment or a silicone mat. 
• In a medium bowl, cream the butter with an electric mixer or by hand with 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 biscuit crumbs plus 225g of the flour and blend at low speed until combined and starting to clump together. Finish pressing it into a dough with your hands.
• 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 4 – 5 cm diameter cookie cutter or shot glass, cut out circles and place them the lined oven tray, 2cm apart from each other. If you want larger hamantaschen use a larger cutter and make fewer cookies.
• Re-roll and cut until you've used all the dough scraps. 
• Place about ½ tsp of Lotus spread in the centre of each circle, then paint a light coating of beaten egg all around the circle, before folding in three sides of the circle to create triangle shape and almost cover all the filling. If you have egg over, you could paint the hamantaschen dough, to give it a lovely golden sheen when baking.
• Bake for 12-15 minutes or until edges begin to brown.
• Cool on a wire rack.
• Melt the white chocolate with the oil until smooth then drizzle it over the hamantaschen. While the chocolate is sticky, scatter with biscuit crumbs.

Find demonstration how to make them here.

Originally published February 2021