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Gluten-free hamantaschen to drool over
Food-related traditions like hamantaschen are some of my favourite parts of being Jewish. I had to work on this hamantaschen recipe for a while, because creating a gluten-free cookie dough that can be rolled and cut, is no easy task. But I think I’ve finally got it (don’t skip chilling the dough, it really makes all the difference)! This recipe makes hamantaschen that are crispy on the outside but soft and chewy on the inside.
RELLA KAPLOWITZ
If you prefer them to be completely crispy, bake an additional 2-3 minutes.
Ingredients
1 cup (2 sticks) of margarine, softened to room temperature
1 1/2 cups granulated sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 1/4 cups gluten-free all-purpose flour, divided*
Jam or other filling of your choice
Directions
* Make sure you choose a gluten-free flour that includes xanthan gum, or add 1 1/2 tsp of xanthan gum with the flour.
Cream margarine and sugar on high for 2-3 minutes. Add eggs one at a time, allowing to combine before adding the next.
In a separate bowl, whisk together baking powder, baking soda, salt, and 3 cups of gluten-free flour (and xanthan gum if required). Turn mixer to the lowest speed and add to wet mixture a 1/2 cup at a time, allowing the dry ingredients to be incorporated before adding more. The dough should be soft but not sticky.
Divide the dough into four parts, roll each into a ball, wrap separately in plastic wrap, and refrigerate for an hour.
Preheat the oven to 350 degrees. Dust the counter and the rolling pin with gluten-free flour. Remove 1 dough ball from the refrigerator and cut into circles using a 4 oz mason jar or small juice glass (if the dough is too sticky to roll out and cut, add additional flour a tablespoon at a time until it is pliable enough).
Fill with 1/4 tsp of filling, pinch into a triangle, and bake at 350 for 15 minutes. Cool on a wire rack.
Repeat with remaining dough balls. (JTA)
Rella Kaplowitz has blogged gluten-free and mostly dairy-free as the Penny Pinching Epicure for the last 3 years. Rella lives in Washington, DC.