Method

• To prepare the hamantashen: heat your oven to 180°C (fan) and line an oven shelf tray or two smaller baking sheets with baking parchment or a silicone mat. 
• In a medium bowl, cream the butter with an electric mixer or by hand with a wooden spoon. Add the sugar and beat until smooth. Add the egg and vanilla and continue to beat at medium speed until light and fluffy.
• Add the biscuit crumbs plus 225g of the flour and blend at low speed until combined and starting to clump together. Finish pressing it into a dough with your hands.
• Dust flour onto your work surface and, if the dough is very sticky, also dust flour on your rolling pin. Roll the dough until about ½ cm thick. Using a 4 – 5 cm diameter cookie cutter or shot glass, cut out circles and place them the lined oven tray, 2cm apart from each other. If you want larger hamantaschen use a larger cutter and make fewer cookies.
• Re-roll and cut until you've used all the dough scraps. 
• Place about ½ tsp of Lotus spread in the centre of each circle, then paint a light coating of beaten egg all around the circle, before folding in three sides of the circle to create triangle shape and almost cover all the filling.
• You’ll find find a demonstration how to make them here.
• If you have egg over, you could glaze the hamantaschen, to give them a lovely golden sheen when baking.
• Bake for 12-15 minutes or until edges begin to brown.
• Cool on a wire rack.
• Melt the white chocolate with the oil until smooth then drizzle it over the hamantaschen. While the chocolate is sticky, scatter with biscuit crumbs.

Originally published February 2021