Dec­o­rated haman­taschen

The Jewish Chronicle - - LIFE - FABIENNE VINER-LUZZATO’S

Th­ese pretty haman­taschen are sim­ple to make and will de­light young and old. Try them with dif­fer­ent fill­ings like fruit curds or choco­late hazelnut spread. cake dec­o­ra­tion plungers


Heat oven to 180°C (fan). In a medium bowl, cream the but­ter with an elec­tric mixer at medium speed. Add sugar and beat un­til smooth.

Add egg yolks and vanilla and beat at medium speed un­til light and fluffy. Add 450g of flour and blend at low speed un­til thor­oughly com­bined.

Sprin­kle flour onto your work sur­face and us­ing a floured rolling pin, roll dough to half a cen­time­tre thick­ness.

Cut cir­cles of 8-10cm di­am­e­ter and place 2cm apart on an oven tray lined with bak­ing pa­per.

Con­tinue to use the dough scraps, re-rolling and cut­ting un­til al­most all dough is used. Keep a lit­tle dough to roll and cut dif­fer­ent tiny shapes us­ing your mini cookie cut­ters or ic­ing dec­o­ra­tion plungers. Make at least 4 or 5 tiny shapes motifs for each bis­cuit.

Drop a ½ tea­spoon of fruit jam in cen­tre of each bis­cuit, then fold in three sides of the cir­cle to cre­ate tri­an­gle shape and al­most cover all the fill­ing. Stick the shapes onto each hamen­taschen us­ing a tiny bit of jam as glue.

Bake for 12-15 min­utes or un­til edges be­gin to brown.

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