Gluten-Free Recipe!

There were some delicious gluten-free hamentashen we made, thanks to Aimee Lysaght. This was the recipe she used, and judging from the amount of dough we had to work with, she doubled or tripled it:

2 cups gluten-free flour–Aimee used “Cup For Cup” all -purpose gluten-free flour

2 teaspoons double-acting baking powder

¼ teaspoon salt

¾ cups granulated sugar

1 stick butter (1/4 pound), cold

1 orange, grated

3 teaspoons fresh orange juice

In the bowl of a stand-up mixer, stir together the flour, baking powder, salt and sugar.

Cut the butter into ½ inches slices and with the mixer on low, cut the butter into the dry ingredients until the particles are fine and the mixture resembles coarse meal. Add the grated orange and orange juice into the dough. Mix thoroughly and then stir well until the dough is completely moistened and smooth.

Shape into two discs and wrap in wax paper or parchment. Refrigerate overnight…or longer, if you wish.

When you are ready to bake, adjust two racks to divide the oven into thirds. Preheat oven to 400 degrees. Cover cookie sheets with parchment.

Work with half of the pastry dough at a time refrigerating the other half. It is important to work with dough that is cold. Work quickly or the dough will become sticky.

On a floured pastry cloth or Silpat non-stick baking mat, with a floured rolling pin, roll out the dough, turning it over occasionally to keep both sides floured. Roll it to an even 1/8-inch thickness. With plain round 3-inch cookie cutter (I use a glass), cut the dough into rounds. Reserve the scraps of dough, press them together, and rechill until firm enough to roll.

Hold one round in your hand. Place rounded teaspoonful of your desired filling in the center. Fold up two sides of the dough-each side being a third of the circle and pinch them together where they meet. Now fold the third side and pinch together at both sides, forming a triangle and leaving a generous opening at the top.

Place hamantashen about 2 inches apart on the baking sheet. Bake 12-15 minutes (depending on your oven) until the cookies are barely colored on all sides. Transfer to a rack to cool.

Each recipes yields about 30 hamantashen.

About Onecakebaker

Author of one manuscript, a memoir called The Girl On the Wall, and working on another. Former Synagogue president, gardener, empty nester. Raising bees.
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