Hamantaschen Biscuits

    Hamantaschen Biscuits

    (65)
    11saves
    42min


    59 people made this

    A great biscuit for Purim, the Jewish holiday. Some people think the dough works best if refrigerated overnight, others if used immediately. You decide.

    Ingredients
    Serves: 24 

    • 3 eggs
    • 1 cup caster sugar
    • 3/4 cup vegetable oil
    • 2 1/2 teaspoons vanilla essence
    • 1/2 cup orange juice
    • 5 1/2 cups plain flour
    • 1 tablespoon baking powder
    • 1 cup jam, any flavour

    Directions
    Preparation:30min  ›  Cook:12min  ›  Ready in:42min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a large bowl, beat the eggs and sugar until light and fluffy. Stir in the oil, vanilla and orange juice.
    3. Combine the flour and baking powder; stir into the egg mixture to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured work surface, roll dough out to 1/2cm in thickness. Cut into circles using a biscuit cutter or the rim of a drinking glass. Place circles 5cm apart onto the prepared baking trays.
    4. Spoon about 2 teaspoons of jam into the centre of each circle. Pinch the edges to form three corners.
    5. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow biscuits to cool for 1 minute on the baking tray before removing to wire racks to cool completely.
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    Reviews and Ratings
    Global Ratings:
    (65)

    Reviews in English (62)

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    0

    Used different ingredients. I've always had trouble with an all-oil based dough, so I substituted a stick of butter for 1/2 cup of the oil, and beat it with the sugar before adding the eggs. Then I refrigerated the dough for a couple of hours. Two tablespoons of preserves ran out of the hamantaschen; 1 tablespoon is more than enough!  -  29 Sep 2008

    by
    0

    Not at all messy to make if you have a mixer with dough beaters. Very tasty not to sweet. A beautiful biscuit and texture. All though I wasn't a big fan of the folding method. I cut out my biscuit shapes at an eigth of an inch thickness and sandwiched the jam. Then lightly poked two fork pricks on top. Much neater that way, can use more jam, and not an ugly biscuit in the batch!  -  29 Sep 2008

    by
    0

    I FOLLOWED THE RECIPE TO THE LETTER AND FOUND IT TO BE A SIMPLE ONE BUT A BIT MESSY TO WORK WITH MY MIXER. THE STIFF BATTER WAS HARD TO BEAT AND KEPT CLOGGING UP THE BEATERS, BUT IT WAS WORTH THE TROUBLE. THEY TURNED OUT BEAUTIFULLY AND WERE DELICIOUS! NEXT TIME I WILL ADD SOME LEMON ZEST TO THE BATTER.  -  29 Sep 2008

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