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Makes: 60 Preparation: Dough 5 minutes, roll and shape 20 minutes
Cooking: 14-15 minutes
INGREDIENTS: Dough
4 large eggs
170g caster sugar
120ml vegetable oil
1 tsp pure vanilla extract 320g plain flour, plus extra for dusting
65g wholewheat flour Pinch of salt
225g granola, pulsed in food processor for 15 seconds, until no whole oats remain
Filling
245g apricot jam
80g raspberry jam
95g chopped dried apricots 60g dried cranberries, roughly chopped
2-3 tbsp granola for sprinkling on top
METHOD:
In a large bowl, mix the eggs, sugar, oil and vanilla. Add the flours and salt and mix until the dough comes together. Add the crushed granola and mix well. Cover the dough with cling film and refrigerate for one hour.
For the filling: mix the apricot and raspberry jams, apricots and cranberries, cover and set aside.
Preheat oven to 180°C. Line 3 large baking sheets with baking parchment. Divide the dough in half.
Take 2 pieces of baking parchment and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough.
Place the second piece of parchment on top and roll out the dough until it’s about 6mm thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough.
Use a 7.5cm drinking glass or biscuit cutter to cut the dough into circles. Use a metal flat blade spatula to lift the circle and place on another spot on the parchment, sprinkled with a little flour. Place a heaped ½ teaspoon of filling in the centre and shape the hamantaschen in accordance with the instructions in the Very vanilla recipe (above left). Place on the baking sheet and repeat with the remaining dough. Roll and cut any dough scraps. Sprinkle a little granola on top of the jam filling. Before you bake the cookies, pinch all of the edges a second time to seal them tightly.
Bake for 14 to 15 minutes, or until the bottoms are lightly browned. Slide the parchment on to wire racks to cool. Store in an airtight container for up to five days or freeze for up to three months.