White chocolate & raspberry hamantaschen sandwich biscuits – jammy dodger-taschen!

Sometimes, late at night, I have really great ideas. Most of the time, I have pretty terrible ideas, but sometimes, they’re really, really great. Like these biscuits for example.

I was thinking of new and interesting variations on a hamantaschen theme, ahead of this year’s Purim celebrations. For some reason, thinking about the little ‘window’ of filling peeping out of the centre of a hamantasch reminded me of the circle of jam visible inside a jammy dodger. That was the moment inspiration struck!

I would make hamantaschen-shaped biscuits, filled with a layer of creamy goo & raspberry jam. Ta-da!

white chocolate & raspberry hamantaschen sandwich cookies

Of course nothing is ever that simple, and once I started thinking about the exact nature of the creamy goo, it was apparent that nothing short of a whipped white chocolate ganache would do the trick.

The other pressing issue was the absence of a hamantasch-shaped cookie cutter. I had to improvise here. Ultimately I ended up cutting a triangular piece out of an empty plastic fruit carton, and covering it with tin foil. I used this as a template to cut around. 

how to make the triangle template for hamantaschen cookies

To make a cutter to remove the ‘window’ I covered a strip of thin cardboard in foil, then folded it into a triangle and stuck the ends together. Double-sided tape is your friend if you decide to attempt this at home.

how to make the 'window' cutter for hamantaschen cookies

It was a couple of days before I had time to have a go at making these, and I had to resist the urge to elaborate on the idea still further before it made it to the kitchen. As it was, it took a few hours from setting up the food processor, to having a tray of finished biscuits. They aren’t particularly difficult to make, but the dough and the white chocolate ganache both need to be chilled, and filling 20 biscuits with chocolate goo and jam, and sandwiching them together, is quite fiddly. Worth it though πŸ™‚

I shouldn’t be surprised that whipped white chocolate ganache is so delicious. The clue’s right there in the name. Mmmmmmmmmm. Make extra. Eat it with a spoon.

White chocolate & raspberry is a pretty classic combo, and surrounded by crisp, vanilla-scented biscuit, is the perfect way to celebrate the downfall of our enemies, and the triumph of the Jewish people!*

Makes 20 (plus a few spare plain biscuits).

Crisp hamantaschen-shaped vanilla cookies sandwiched together with creamy white chocolate ganache & raspberry jam. A delicious way to celebrate Purim!

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White chocolate & raspberry sandwich biscuits
Yields 20
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
229 calories
23 g
44 g
14 g
3 g
9 g
49 g
11 g
9 g
0 g
5 g
Nutrition Facts
Serving Size
49g
Yields
20
Amount Per Serving
Calories 229
Calories from Fat 126
% Daily Value *
Total Fat 14g
22%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 44mg
15%
Sodium 11mg
0%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
2%
Sugars 9g
Protein 3g
Vitamin A
8%
Vitamin C
0%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the biscuits
  1. 350g plain flour + plenty more for rolling out
  2. 125g caster sugar
  3. 250g butter or margarine
  4. 1 egg
  5. 1 tsp vanilla
For the filling
  1. 100g white chocolate
  2. 75ml double cream
  3. 25g butter
  4. 3-4tbsp raspberry jam
First, make the biscuits
  1. In a food processor combine the flour, sugar and butter/margarine until crumbs form. Add the egg and vanilla and process until a soft dough forms.
  2. Divide the dough into two pieces. Wrap each one in cling film and refrigerate for at least 30 minutes.
  3. Preheat the oven to 170C. Dredge a sheet of greaseproof paper with plenty of flour, then place an unwrapped ball of dough on the paper. Dredge more flour over the dough, then cover with another sheet of greaseproof. Roll the dough out between the two sheets, to a thickness of 4-5mm. If the dough seems to be sticking to the paper, peel it away and add more flour.
  4. Cut the dough into triangular 'hamantaschen' shapes with sides 5-6cm long, and transfer to a lined baking sheet. Bake at 170C for around 15 minutes until just beginning to darken in colour. Transfer to wire racks to cool.
  5. Repeat the rolling and cutting with the second ball of dough, but cut a 'window' in each biscuit. Make sure you have the same number of biscuits as in the first batch. Bake & cool as before.
To make the white chocolate ganache
  1. Break the white chocolate into small pieces and place in a bowl.
  2. Heat the double cream to boiling point (30-40 seconds in a microwave) and pour over the chocolate. Leave to stand for a few minutes, then beat with a spoon to melt any remaining chocolate and combine everything together. The mixture should be smooth and creamy. Place in the refrigerator to cool.
  3. Once the mixture is cold, add the butter and use an electric whisk to whip the ganache thoroughly. It will become lighter in colour, with a thick, fluffy texture like stiffly whipped cream.
To assemble the biscuits
  1. Spread 1-2 tsp of the ganache onto a triangular biscuit. Put 0.25-0.5 tsp raspberry jam in the centre of the ganache and spread out, leaving a gap around the edge. Place a 'window' biscuit on top, and press down. Repeat with the remaining biscuits.
  2. Leave the biscuits somewhere cool for the filling to set. These biscuits are best eaten within a day or two of baking.
beta
calories
229
fat
14g
protein
3g
carbs
23g
more
Family-Friends-Food http://family-friends-food.com/
white chocolate & raspberry hamantaschen sandwich cookies

* You can read more about Purim, including the story of Esther, and traditional celebrations, here.

I’m entering these amazingly yummy hamantaschen biscuits into Bake of the Week, hosted by Casa Costello, and into Alphabakes, organised by The More than Occasional Baker and Caroline Makes, who is also hosting this month. February’s letter is ‘V’, and as the biscuit part of these hamantaschen sandwich cookies are flavoured with vanilla, I reckon they’re eligible. 

Casa Costello

Don’t forget, once Purim is over it’s time to get ready for Pesach – buy your copy of Helen’s Delicious Pesach today! 

15 Comments:

  1. Pingback: Homemade Oreo Style Chocolate Cookies with Vanilla Buttercream Filling Β» Coffee & Vanilla

  2. Pingback: Boozy 'mince pie' hamantaschen - Family-Friends-Food

  3. I love learning about new foods and hamantaschen is a new one for me. I love how creative you are in making your own cookie cutter! The white chocolate ganache sounds divine

  4. Pingback: Spring Lemon Eclairs - Bake of the Week - Casa Costello

  5. I haven’t heard of hamantaschen before but these sound so tasty with their jammy dodger filling!

  6. Even the name got me drooling and then some.

  7. What ingenious and gorgeous biscuits, I’d love one with my cuppa right now:-)

  8. I love the homemade cutters! I think that that qualifies them for Credit Crunch Munch!

  9. These are incredible – that filling sounds amazing. I love your homemade cutter – very enterprising! Thanks so much for joining in with #Bakeoftheweek x

    • Thanks Helen! The filling was incredible – I’ll definitely be using the white chocolate ganache again. I think it would be delicious swirled onto cupcakes. The possibilities are endless!

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