Gluten-free baking is notoriously tricky, but these moreish hamantaschen couldn’t be more straightforward. They take just 30 minutes to make, and mean that family and friends with a gluten intolerance can also enjoy this fun spin on the traditional Purim treat.

Method:

• In two separate bowls, add the zest of 1 orange and half the sugar (50g each). Massage the zest into the sugar to release the citrus oil. This adds a tremendous amount of flavour.
• In each bowl, add 1 egg, half of the oil (40g each) and a pinch of salt and mix well.
• In the first bowl, add 150g plain gf flour, 1/4 tsp xanthan gum and ¼ tsp baking powder and mix well. Then work the dough by hand until you get a smooth and soft dough that shouldn’t be sticky. Wrap the dough in cling film.
• In the second bowl, add 130g plain gf flour, 20g cocoa powder, ¼ tsp xanthan gum and ¼ tsp baking powder and mix well. Again, work the dough by hand until you get a smooth and soft dough that shouldn’t be sticky. Wrap the dough in cling film.
• Place both doughs in the fridge for about 15-30 minutes.
• When ready, preheat the oven to 165C fan. Line 2 baking trays with baking parchment.
• Lightly flour your worktop.
• Cut each dough in two, and keep the other half covered.
• Cut small pieces of each dough and lay them out slightly overlapping. This will create a two-tone pattern.
• Using a rolling pin, roll the dough out to about 4mm thickness.
• With a round cookie cutter (6cm), cut as many circles as you can. Re-roll the leftovers as you go while trying to keep the two-tone intact.
• Take one circle, add 2/3 of a teaspoon of marmalade in the middle. Pick two sides of the circle up and pinch the end together. Repeat on the other side to form a triangle. It’s important to pinch well, otherwise the cookie will open up during baking.
• Once done, put the cookies on the baking tray and repeat with the second half of the dough.
• Leave a little bit of space between them so all sides bake nicely.
• Bake for 15-20 minutes.
• Cool on the baking tray for 10-15 minutes before moving the onto a cooling rack.
• Dust with a little icing sugar before serving if you wish.

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Photo: Inbal Bar-Oz