Sweet, sticky and pretty to boot, these tasty hamantaschen are a modern twist on the traditional Purim treat. 

Method:

• In a large bowl, rub butter into flour and sugar until the mixture resembles breadcrumbs. Add egg, vanilla, and 1 tbsp water to form a dough.
• Divide dough in half. Mix cocoa powder into one half to create the chocolate portion and knead to incorporate it fully.
• Wrap each dough portion in cling film. Chill them for 15 minutes in the fridge or freeze for 5 minutes.
• Make the filling by mixing raspberry jam and chopped white chocolate in a small bowl. Set aside until ready to fill.
• Roll both dough portions into rough rectangles (about 20cm × 15cm each).
• Layer the chocolate dough on top of the plain dough and gently fold or twist once to create a marbled effect. Roll lightly to even out thickness to about 5mm.
• Heat oven to 180°C.
• Using a biscuit cutter or a knife, cut the dough into circles, 7cm in diameter.
• Place 1 tsp raspberry-white chocolate filling in the centre of each circle.
• Pinch three corners to form a triangle, leaving the filling slightly visible.
• Brush with egg wash – made from 1 egg mixed with 1 tablespoon milk. Bake until golden brown.
• Cool on a wire rack.
• For the topping: melt the white chocolate and add the vegetable oil so that the mixture is easy to drizzle. Using a fork, drizzle the white chocolate mixture over the hamantaschen. Transfer to the fridge to set for about 15 minutes.
• Garnish with the raspberries.

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