(Jewish Group) Lotus Biscoff and white chocolate hamantaschen

*To prepare the hamentashen: 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.

more instructions and ingredients at the JC

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