Recently I was paid a visit by the lovely Eve who not long ago gave up gluten and white sugar. We had tea in my kitchen and chatted about things, oh, I don’t really remember what, just that we had such a pleasant time together. It wasn’t really the content of our conversation (that was great), it was more about making a connection.
Eve emailed me yesterday asking for a gluten free Hamantaschen recipe. While I do have this one from last year, I wanted to create something for Eve that was every bit as tasty, though maybe just a bit less fussy. I do love my old Hamanataschen recipe, however, sometimes we want Hamantaschen express, also known as McHamantaschen.
And here it is! Your drive through gluten free, dairy free treat for Purim.
I used a scalloped cookie cutter that was 1 ¾-inches in diameter and rolled my dough to approximately ¼ inch thick; my yield was around 2 dozen little cookies. It was challenging to get an exact yield as my younger son was eating these almost as fast as I baked them.
Tonight, my older son and I sat and discussed the ingredients list and method for this recipe. He was not happy that I did not have an exact measurement for the raspberry jam. I don’t. Again, that is really dependent on the size of your cookies and how much of a jam-a-holic you are.
We also talked about the corners of the Hamantaschen. In some of the first batches I made, the corners opened up during baking. To remedy this, I pinched them together while still warm and they looked just fine.
In later batches I pinched the dough very firmly and it did hold together during the baking process. He and I were debating which adverb to use in order to describe how to pinch the dough. His suggested phrase was, “pinch the dough a little bit more than tenderly.” That’ll work for me!
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