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Scottish Council of Jewish Communities (SCoJeC)
Scottish Council of Jewish Communities (SCoJeC)
Scottish Council of Jewish Communities (SCoJeC)


SCoJeC's Great Hamantaschen Challenge!

28 March 2024

SCoJeC's Great Hamantaschen Challenge!

Sarah, Edinburgh:
Lotus Biscoff Hamantaschen

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.

SCoJeC's Great Hamantaschen Challenge!

Willow, Dunfermline (age 4):
Gluten-free Hamantaschen

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!

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


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.


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

Put all filling ingredients into a large saucepan, bring to the boil, and simmer for around 2 hours, until the poppyseeds are soft.

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.


SCoJeC's Great Hamantaschen Challenge!

SCoJeC's Great Hamantaschen Challenge!

SCoJeC's Great Hamantaschen Challenge!


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