Description
Marlene’s Gluten Free Hamantaschen recipe is her gluten-free adaptation of the Hamantaschen cookie
Ingredients
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4 1/2 cups gluten-free flour ( 1-1/2 cups superfine brown rice flour, 1 cup potato starch, 1 cup tapioca starch, 3/4 cup sorghum flour, 1/4 cup sweet rice flour)
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2 teaspoons baking powder
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2 teaspoons xanthan gum
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1/2 teaspoon salt
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3 eggs
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1 cup sugar
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1/2 cup safflower or canola oil
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2 tablespoons orange juice
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1 teaspoon grated orange zest
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1 teaspoon vanilla extract
For Filling
- 1 jar of Prune butter/ Poppyseed pastry filling
- 1/2 tsp of cinnamon, or more to taste
- 1 tsp. of orange zest
- 1/2 Raisins
Instructions
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In a large bowl, combine all the gluten-free flour, baking powder, xanthan gum and salt. Whisk to combine and set aside.
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In mixer, beat eggs on high for 1 minute until thick. Add sugar and beat for 1 more minute.
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Add oil, orange juice, zest and vanilla extract and beat until combined.
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Add gluten-free flour combination slowly to mixture. Mix until well combined and dough begins to gather together (dough will not be stiff enough to form a ball).
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Remove dough from the bowl, wrap in waxed paper and refrigerate overnight. Dough can be stored in the refrigerator for several days before baking.
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When you’re ready to bake the hamantaschen, preheat the oven to 350. F
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Make the hamantaschen filling: combine all the filling ingredients in a prep bowl and set aside
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Work with a quarter of the dough at a time, leaving the remainder refrigerated until needed, so it doesn’t get too soft or sticky. Using a rolling pin, roll out dough between two pieces of waxed paper to about 1/8-inch to 1/4-inch thickness. If dough is sticky, sprinkle some gluten-free flour on the work surface and knead it into the dough. Use a rice flour for this step.
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Using a wide juice glass (or biscuit cutter), press the top of the glass into the dough to cut out 3-inch circles of dough. Gather scraps and reroll for more circles. With a spatula, move dough circles to cookie sheets lined with parchment paper.
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Put approximately 1 teaspoon of filling in the center of each circle. Fold up the sides of the circle to form a triangle (symbolic of Haman’s three-cornered hat). Leave an opening at the center of the triangle to let the filling peek through. Pinch edges together to prevent filling from leaking out.
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Bake at 350 for 12 to 17 minutes or until edges are slightly brown. Keep an eye on the cookies for the final 2-4 minutes so they brown perfectly and do not burn.
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Let cool slightly before transferring to the cooling rack.
Keywords: Hamantaschen