A delicious combination of soft chocolate filling and crunchy biscuit.

Method

• Preheat the oven to 180°C. Line two baking sheets with baking parchment.

• To make the hamantaschen dough: in a large bowl, combine the oil, sugar, eggs, and vanilla and whisk until smooth. In a separate medium bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until a smooth dough is formed. Wrap the dough in plastic wrap and refrigerate while you prepare the filling.

• To make the brownie filling: Using the same wet and dry bowls you used for the hamantaschen dough, combine the sugar, oil, egg, and vanilla in the wet bowl and whisk until smooth. In the dry bowl, combine the flour, cocoa powder, espresso powder, and salt. Add the dry ingredients to the wet ingredients and stir until smooth.

• Remove the hamantaschen dough from the fridge. On a lightly floured surface, roll out the dough ¼ inch thick. Cut circles out of the dough using a 6-cm cookie cutter or a glass cup. Re-roll the scraps and cut circles until you use up all the dough.

• Place 1 teaspoon of the brownie filling in the centre of each of the dough circles. Fold in the dough from three sides, pinching the corners to seal, leaving a small opening over the filling in the middle. Transfer the hamantaschen to the baking sheet and bake for 10 to 12 minutes, until the bottoms are lightly golden. Transfer the hamantaschen to a wire rack to cool.

• To make the chocolate drizzle: melt the chocolate chips in the microwave in 15-second increments or over a double boiler for 5 minutes, stirring until smooth. Stir in the coconut oil until melted and combined. Drizzle the chocolate over the hamantaschen and set aside for 20 minutes, until the chocolate sets.

• To freeze, transfer to a zip-top bag and freeze for up to 2 months.
  
  Recipe adapted ‘Totally Kosher’ by Chanie Apfelbaum (Clarkson Potter an imprint of Random House) (Out 21 March 2023 - Pre-order here)