Choose your favourite filling — each flavour makes enough to fill the full quantity of dough.

Method

• Preheat the oven to 180°C.
• In the mixing bowl of a stand mixer with a dough hook mix all the dough ingredients together until you get a smooth dough.
• Roll out the dough on a floured surface to approximately 1/4 cm thick and then cut the dough into circles of 8-10 cm with a cookie cutter - or you can use the rim of a glass.
• Brush each circle with beaten egg.
• In a bowl, mix all the ingredients of your chosen filling and place a teaspoon of filling into the centre of each circle of dough.
• Fold up the sides of the dough to make a triangle, pinching the points gently to seal but leaving the centre of the filling exposed.
• Brush the sides of the folded dough with egg.
• Put the hamantashen on a baking tray lined with baking parchment and bake until lightly golden - about 10 minutes.
• Let the hamantashen cool before serving.

Recipe first published in the JC March 17 2016