wp6e4fb020.jpg

Home
Snacks & Starters
Soups
Salads
Rice & Pasta
Breads

Fish
Meat
Poultry
Vegetarian Mains
Vegetables
Pastry

Baking - Cakes
Baking - Cookies/Biscuits
Deserts
Pesach Pages

Contact Me

Home

Baking - cookies

Apple & Honey Macaroons

Cinnamon Cookies


Cinnamon Balls (Pesach)


Double Chocolate Chip Cookies

Florentines

Haman’s Hats

Honeyed Chocolate Fruit & Nut Bar

Pumpkin Cookies

Spicy Shortbread -
Nan-e Berenji


































































(c)2005-11 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


Kosher Celiac Passover Cookbook

Gluten Free Haman's Hats

Vegetarian (can be parve and dairy free)


There are certain foods we associate with the festivals - Purim? Here is my recipe for gluten free Hamantacshen which is enough for 10 large ones - they do freeze or use half the dough for a Purim Picnic Roll



Dough

125g (4 oz) softened butter or margarine

2 Tbsp sugar

2 Tbsp runny honey

2 large eggs

225g (8oz) rice flour and 100g (4 oz) gram flour

1 Tsp baking powder

½ Tsp bicarbonate of soda.

40-50ml warm water


The easiest way to make this dough is in food processor by slinging it all in and pulsing until it forms a ball. If you don't have a processor then mix butter, sugar, honey and eggs then add flour and risers. You can do this by hand or in an electric mixer with a dough hook. The resulting sticky dough needs refrigerating for at least half an hour before rolling out


Filling

75 grams (2oz) poppy seeds white or black

4 Tbsp runny honey

Half tsp. ground coriander

Juice & rind of one lemon or orange

Half cup water

100 g (3.5 oz) chopped dried apricots or dates


Cook the above ingredients over a low heat until it thickens into a paste, cool. This can be done in advance and kept for 2 days in the fridge. If you don't like the poppy seeds omit them and replace with extra apricots or raisins

OR

Easy Filling

100g (3.5oz) marmalade

200g (7oz) sultanas

75 grams (2oz) poppy seeds white or black

30ml (1fl oz) water

2 tsp sugar (optional)


Warm the marmalade till liquid, add the other ingredients and cook for five minutes, allow to cool for 20 minutes so the fruit swells and this becomes a sticky loose paste.

Assembly

Roll out dough, not too thin between cling film, cut circles with a cutter (I use one that is 11cm - 5 inches).Place some filling in the centre and fold edges above the filling and pinch together - it will open slightly during cooking.. Bake for aprrox 15 minutes on a greased tray in preheated Moderate-Moderately hot oven 180C or 160C (fan)/ 325 F or Gas 4-5, depending on your oven until golden