Hamantaschen Biscuits

Hamantaschen Biscuits


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.


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

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 (5)

Lisa G

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


we used this recipe to make hamantaschen with a group of older adults...it was wonderful! easy to make, rolled out well, and tasted good. the favourite fillings were apricot jam and chocolate chips. - 29 Sep 2008


Excellent biscuit. Good texture, good shape hold, and without a bitter after taste that many hamantaschen recipes have.I would not recommend refridgerating the dough though. Dough should be used immediately after making. If one delays, some extra egg & water solution should be used to seal seams before baking, as the seams will rupture and spill goo everywhere if they aren't sealed. Use good quality jam and avoid using jellies as they tend to leak more. - 29 Sep 2008

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