Ingredients
wet ingredients - dough
- 2 eggs
- 2/3 cup sugar
- 1/4 cup Rice Bran Oil
- 1/2 orange, zest only
- 1 tsp vanilla essence
dry ingredients - dough
- 2.25 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
filling
- Jam
- Nutella
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add wet ingredients to bowl and mix 15 seconds, speed 4.
Add dry ingredients and mix 30 seconds, speed 1. Scrape down sides of bowl and mix another 30 seconds on speed 1.
Lock lid and knead
, 1 minute.Using spatula as dough is sticky, remove dough from bowl and roll out on a very well floured surface. cut into rounds using a glass or round cookie cutter. Ball up and roll out remaining dough to cut more rounds. Repeat until all the dough has been used.
Place 1 tsp of filling in the centre of each circle and fold 3 sides inwards to create a hamentaschen.
Bake on 180 degrees in a pre-heated oven for 20-25 minutes until just golden.
, 1 minute.Tip
Work quickly to prevent dough becoming crumbly.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great dough
- easy to work with - mine wasnt sticky at all. Great biscuit hamentaschen!
This dough was very tricky to work with. The result was crunchy hamentaschen but I have to admit that I have never had crunchy hamentaschen before as the dough is usually more doughy than biscuity.
While this recipe is good (very good in taste) it is not what I had expected. We (my daughter did most of the manual work) made half with jam and the other half with nutella and a piece of walnut inside.
This dough worked perfectly-- I chilled it for 30 minutes before rolling it out onto a very very well floured benchtop. Excellent.
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