Spring Chicken and Sweet Potato Hamantaschen
Makes 16 cookies
1/2 cup oil
3 tbsp Kinneret Farm silan
2 tbsp raw tahini
3 tbsp sugar
1 cup coconut
Fresh lemon peel – optional
1/2 cup matzo flour, sifted
1/2 cup potato flour
- Combine all ingredients in a bowl. Mix the dough using your hands, and add a tbsp of oil if it is too crumbly. It should remain slightly crumbly.
- Cut into medium size pieces. Cookies that are too small will crumble, so it is better to use large balls of dough.
- Roll the dough in your hands and press until it becomes a firm ball. Lay the balls on baking paper.
- Bake at 160°C for about 20 minutes until the cookies are golden-brown. It is very important to wait until the cookies cool completely before removing them from the baking tray.
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