Oznei Haman (Or Hamentashen or Jewish Tricorn Cookies)
- Reviews 1
Ready In: 1 hr
Serves: 20
Ingredients
Dough
- 1⁄2 cup unsalted butter, at room temperature, diced
- 1⁄2 cup superfine sugar (generously measured)
- 1⁄2 teaspoon vanilla extract
- 3 egg yolks
- 2 1⁄4 cups all-purpose flour
- 1 egg, beaten
Filling
- 3 tablespoons poppy seeds
- 1 tablespoon clear honey
- 2 tablespoons superfine sugar
- 1 lemon rind, finely grated
- 1 tablespoon lemon juice
- 4 tablespoons water
- 1⁄3 cup ground almonds
- 1 medium egg, beaten
- 1⁄4 cup raisins (conservatively measured)
Directions
- For the dough: Beat the butter with the sugar until light and creamy. Beat in the vanilla and egg yolks. Sift over the flour, stir in, then work into a dough with your hands. Knead until smooth. Put in plastic wrap and chill while fixing the filling.
- For the filling: Put the poppy seeds, honey, sugar, lemon rind and juice into a pan with 4 tbl water and bring to the boil, stirring. Remove from the heat and beat in the almonds, egg and raisins. Cool while working with dough.
- Preheat the oven to 350 and line two large baking sheets with baking parchment paper. Roll out the dough on a lightly floured surface to 1/8" thickness. Using a plain round 3" cutter, stamp out rounds.
- Place a heaped teaspoon of filling on each round. Brush the edges with beaten egg, then bring the sides to the center to form a tricorn shape. Seal the edges together well and place on prepared baking sheets, spaced slightly apart.
- Brush with beaten egg and bake for 20-30 minutes, or until golden brown. Transfer to a wire rack and leave to cool.
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