We call these Yummytashen around our house. The Artist loves these and I truly don’t make them enough. They’re easy to make and really, why wait for Purim to make these? What I like about this is the dough is actually pliable and rolls out like traditional gluten dough. I refrigerate the dough overnight, so plan ahead when making these. This recipe is easy and you can make these!
Yummytashen (Gluten Free Hamentashen)
1 stick butter or margarine, softened
1 cup sugar
2 T orange juice or lemon juic)
1 t vanilla
2 t baking powder
3/4 t xanthan gum
3/4 cup corn starch *
1/2 cup white rice flour *
1/2 cup brown rice flour *
1/2 cup potato starch *
1/4 cup tapioca flour *
* or use 2 1/2 cups gluten-free flour of your choice. I’ve used this mix of flours as well as used GF Jules All Purpose Gluten Free Flour. I’ve had success with both.
Filling: Apricot, prune, or strawberry preserves or jam, mini chocolate chips, M&Ms, etc. I prefer apricot. The ones in my photo are apricot and blackberry.
1. In mixer, cream butter and sugar. Really cream it. If you’ve never creamed butter and sugar so it’s light and fluffy and no sugary gritty, do it. It makes a difference in baking.
2. Add egg
3. Add orange or lemon juice and vanilla
4. In separate bowl, combine flour, baking powder and xanthan gum
5. Add flour slowly to mixture – be sure to scrape down the bowl as you mix.
6. Refrigerate dough for several hours (I do overnight)
Preheat oven to 375 degrees.
7. Roll out dough onto lightly gluten-free floured surface. Roll to 1/8 to 1/4 inch thickness
8.Cut into circles with 2 1/2 inch wide glass
9. Fill each circle with about 1/2 teaspoonful of filling of your choice
I lightly wet the dough around the circle before I go to the next step to help them hold together. I’ll be honest, sometimes they stay together, sometimes they don’t. They still taste great either way!
10. Fold up 3 sides of circle and pinch edges firmly to form triangle with opening at center to let filling peek through.
11. Bake at 375 degrees on parchment covered cookie sheet for about 15 minutes, or until lightly browned. Let cool before transfering to plate.
Makes about 26 hamantaschen cookies. Recipe can be doubled.