Savory Hamantaschen

Savory Hamantaschen

Ingredients:

Dough (for 8 hamantaschen)

• 1 cup (148g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• 1 tsp baking soda

• ½ tsp kosher salt

• ¼ cup salted butter, softened

• 2 Tbsp light brown sugar

• 1 large egg

• 2 Tbsp water

For the Cheese & Scallion “Bagel” Variation (for 8 hamantaschen)

• 4 oz. grated sharp or extra sharp cheddar cheese (for the dough)

• 1-2 Tbsp chopped scallion greens (for the dough)

• ¼ cup cream cheese (for filling)

• 1 Tbsp everything bagel seasoning (for the filling)

For the Pizza Variation (for 8 hamantaschen)

• 1 cup shredded mozzarella 

• ½ cup for dough, ½ cup for filling

• ½ cup tomato/pizza sauce (for the filling)

• 1 tsp dried basil (for dough)

• 2 tsp garlic powder (for dough)

For the “Baked Brie” Variation (for 8 hamantaschen)

• Zest of 1 lemon (for the dough)

• 2 tsp fresh rosemary, finely chopped (for the dough)

• 4 oz. brie or camembert cheese, portioned (for the filling)

• 8 walnuts (for the filling)

• ¼ cup jam (raspberry or blueberry recommended)

• Pinch of chili flakes (optional)

Yields 8 hamantaschen

Disclaimer: This recipe is only recommended for these savory variations. The baking foundations are very different from a traditional sweet hamantaschen, and when baked these end somewhere between the texture of a shortbread and a biscuit. Additionally, this written recipe explains the quantities for a single batch of 8 hamantaschen. You may double or triple at your leisure, but I recommend making each batch of flavors separately. 

In a large bowl or standing mixture, blend the softened butter and brown sugar together before adding the large egg and water. In a separate bowl, combine the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking soda, and kosher salt. Gradually add the dry mix into the wet ingredients until a soft dough is formed. From here, depending on the variation of flavor you’re making, add the necessary ingredients into the dough. If you’re making a variation with cheese IN the dough, make sure it is well incorporated. Chill the dough for a minimum of thirty minutes, though chilling longer will yield better results when portioning and baking.

Preheat the oven to 350F. After chilling, evenly measure and portion out the dough. Using your palms, roll the dough into a ball and then press between your palms with enough pressure to flatten into a disc about ⅛”- ¼” thick, rotating as you go. (Alternatively you can also use a rolling pin with a dusting of the GF flour, but they may risk cracking more this way.) When all your discs are formed, place the respective fillings in the center making sure not to overfill them (otherwise you run the risk of the cookie losing its triangular shape and the filling spilling out). Line the hamantaschen on a baking sheet lined with aluminum foil or parchment paper, and bake for 15 minutes at 350F. Carefully pull them out of the and let them cool before serving. They will yield better this way. 

Enjoy and have a Happy Purim!