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.