You may be able to find gf hamantashen online, but they're tough to find around here. The local shul doesn't sell them. They aren't in anybody's shelach manot bag.
However, you can do it yourself with extremely acceptable results. Remember, most rolled cookies work just great with gluten free flours when you get the dough figured out. This makes a sweet bakery-like cookie that can be made free of all allergens except egg.
Ingredients
1/4 pound margarine (room temperature)
2 cups sugar
3 eggs
1 teaspoon vanilla
3 1/2 cups any good gluten free flour (I use Authentic Foods all purpose blend)
pinch salt
Thick fruit preserves (prune, poppy are traditional) the Solo brand is popular. My favorite is fig. Jam or jelly is too runny. Some people use a chocolate filling. I use 2-3 jars so I can have a variety of flavors, but 1 jar will suffice for one batch of cookies
2 1/2 inch round biscuit cutter
Makes around 4 dozen cookies.
Preheat oven to 375 F (350 convection oven)
In a mixer, cream the margarine and the sugar until well blended.
Add the eggs one at a time, and then the vanilla
Add the gf flour mix one cup at a time. No need to add xanthan gum. Add the salt before the end.
Refrigerate the dough for 15 minutes,
Roll out about 1/3 of the dough to 1/4 inch thickness between 2 pieces of wax paper. Add a little gf flour to the wax paper. It may look like this:
Next, use the 2 1/2 inc biscuit cutter (or juice glass or whatever you have at hand) to cut out rounds.
Transfer the rounds to a cookie sheet sprayed with cooking oil and parchment paper, and add about 1/2 teaspoon of jam or marmalade to the center:
Now you pinch them up into triangles. You can find a youtube demonstration here: https://www.youtube.com/watch?v=m6z18uS4hgA (even though she's using gluten, the principle is the same, but you don't really need to be that picky). The sheet looks like this going into the oven:
10-12 minutes on the convection setting at 350, or 15-17 on the conventional oven at 375. They will look just a little brown. Let them cool before eating or your tongue will burn on the hot filling. Then freeze until Purim and bring them out and enjoy!
However, you can do it yourself with extremely acceptable results. Remember, most rolled cookies work just great with gluten free flours when you get the dough figured out. This makes a sweet bakery-like cookie that can be made free of all allergens except egg.
Ingredients
1/4 pound margarine (room temperature)
2 cups sugar
3 eggs
1 teaspoon vanilla
3 1/2 cups any good gluten free flour (I use Authentic Foods all purpose blend)
pinch salt
Thick fruit preserves (prune, poppy are traditional) the Solo brand is popular. My favorite is fig. Jam or jelly is too runny. Some people use a chocolate filling. I use 2-3 jars so I can have a variety of flavors, but 1 jar will suffice for one batch of cookies
2 1/2 inch round biscuit cutter
Makes around 4 dozen cookies.
Preheat oven to 375 F (350 convection oven)
In a mixer, cream the margarine and the sugar until well blended.
Add the eggs one at a time, and then the vanilla
Add the gf flour mix one cup at a time. No need to add xanthan gum. Add the salt before the end.
Refrigerate the dough for 15 minutes,
Roll out about 1/3 of the dough to 1/4 inch thickness between 2 pieces of wax paper. Add a little gf flour to the wax paper. It may look like this:
Next, use the 2 1/2 inc biscuit cutter (or juice glass or whatever you have at hand) to cut out rounds.
10-12 minutes on the convection setting at 350, or 15-17 on the conventional oven at 375. They will look just a little brown. Let them cool before eating or your tongue will burn on the hot filling. Then freeze until Purim and bring them out and enjoy!
Yes, this is essentially the same recipe as I put up last year at Purim. But this year I added pictures! (Last year I added more commentary).
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