These pretty chocolate and vanilla treats look effective and taste delicious. You bake them without filling which you then add afterwards — so no fear of that filling exploding your carefully formed triangles in the oven. For the filling, choose a thick ready-made salted caramel or a chocolate spread like Nutella or both — then shower with plenty of sprinkles.
 

Method

• Heat oven to 180°C (fan).
• In a medium bowl, cream the butter with an electric mixer if possible or a wooden spoon. Add sugar and beat until smooth.
• Add egg yolks and vanilla and continue to beat at medium speed until light and fluffy.
• Add 450g of the flour and blend at low speed until combined. Take out 2/3rd of the mixture and set aside.
• Add the cocoa powder into the remaining 1/3rd of the dough and mix until well blended.
• Sprinkle flour onto your work surface. Take a third of the vanilla dough and a third of the chocolate dough. Make tiny balls — of about 1cm each — of the chocolate dough and press them onto the vanilla dough, making sure to spread them out evenly. Knead the dough gently to get a marbled effect but do not over mix it or it will all be brown.
• Sprinkle flour onto your work surface and roll the marbled dough to half a centimetre thickness.
• Cut circles of 8-10cm diameter and place 2cm apart on an oven tray lined with baking paper.
• Repeat the marbling process with the remaining vanilla and chocolate doughs and cut out the remaining circles, using the all the dough Re-roll as needed.
• To form the hamantaschen, fold the side of the circle facing you inwards (away from you) so it covers about 1/3rd of the circle. Pinch out the corner; then fold the right-hand side and pinch; then finish by folding the left-hand side and tuck under one of the corners creating a pinching effect. Press in the middle to ensure the sides are all stuck together.
• Do not fill the hamantaschen yet, you will do it once they are cooked.
• Bake for 10-12 minutes or until edges begin to brown. Leave to cool down on a wire rack.
• Fill the centre of the cooled hamantaschen with a teaspoon of chocolate spread or salted caramel and decorate with the sprinkles.

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