Winner
Sarah, Edinburgh:
Lotus Biscoff Hamantaschen
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There was an enthusiastic response to SCoJeC's Great Hamantaschen Challenge, and bakers from across Scotland sent us photos of their creations!
The triangular pastries traditionally associated with Purim, known in Yiddish as Hamantaschen ("Haman's Pockets") and in Hebrew as Oznei Haman ("Haman's Ears") recall the genocidal villain in the Book of Esther. Haman was a senior official at the court of the emperor Achashverosh, who plotted to kill all Jewish people throughout the 127 provinces that made up the Persian Empire, which stretched from India to Ethiopia. Thanks to the beauty of Queen Esther, and the wisdom of her uncle, Mordechai, the Jewish people survived, and our survival is celebrated on Purim.
Runner-up
Willow, Dunfermline (age 4):
Gluten-free Hamantaschen
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Hamantaschen are traditionally filled with a sweet mixture of poppyseed, raisins, and nuts, but our contestants experimented with jam, marmalade, chocolate, and even pizza fillings!
Well done to the winner, Sarah from Edinburgh, who baked Lotus Biscoff Hamantaschen, and runner-up, four year old Willow from Dunfermline who made special gluten-free Hamentaschen! |
| You don't have to wait until next year for a taste – here's a recipe to try now! |
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Traditional Poppyseed Hamantaschen |
Yeast dough:
1lb plain flour
1 sachet instant yeast
2oz sugar
2oz margarine
1 egg, beaten
1/2 pint warm orange juice |
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Mix the flour, sugar, and yeast.
Melt the margarine in the juice, and pour over the flour mixture.
Add the egg.
Mix together, and knead thoroughly.
Leave in a warm place to rise. |
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Poppyseed filling:
1 mug poppyseeds plus extra for decoration
5oz raisins
4oz chopped nuts
4oz margarine
2oz brown sugar
2 tablespoons golden syrup or honey
1/2 pint water |
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| Put all filling ingredients into a large saucepan, bring to the boil, and simmer for around 2 hours, until the poppyseeds are soft. |
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Roll out the dough and cut into circles.
Place some of the filling in the centre of the circle, and pinch the sides together to form a triangle.
Put on a baking tray and leave to rise for 20 minutes.
Brush with beaten egg, and sprinkle with poppyseed.
Bake 190º/gas 5 until golden brown.
Enjoy! |
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