Yummy Gluten free Hamentashen
Cuisine: Gluten Free Biscuits
Serves: 30 depending on size
This is a traditional biscuit eaten on the festival of Purim.
- 1 cup of butter, 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
- *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 180oC.
- 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 tsp of filling, pinch into a triangle, and bake for 15 minutes. Cool on a wire rack.
- Repeat with remaining dough balls.
- I actually found it easier to work on a piece of cling wrap and we used our hands to flatten the dough (no rolling pin needed), then I lifted each circle from underneath the wrap to help create the required shape.