Chocolate and tahini are a perfect pairing for Purim.
For the dough:
1/4 cup vegetable oil
1/4 cup tahini paste
1/2 cup sugar
1 tsp vanilla extract
2 cups plain flour
1 tsp kosher salt
1/2 tsp baking powder
1/4 cup finely chopped dark chocolate
For the filling:
½ cup tahini
1 cup icing sugar
½ cup dark cocoa powder
½ teaspoon salt
2 Tbsp milk (can also use
non-dairy milk or water)
1 tsp sesame oil
For the egg wash:
1 large egg + 1 Tbsp water
For the ganache:
½ cup bittersweet chocolate
2 tablespoons sesame oil
For decorating: (optional)
Flaky sea salt
Toasted sesame seeds
1. Preheat oven to 175 degrees C. Prepare two baking sheets with silicone baking mats or baking paper sprayed with cooking spray.
2. In a mixing bowl, combine eggs, oil, tahini and sugar and whisk together until smooth.
3. Sift flour and baking powder into the wet ingredients. Add chopped chocolate, and mix with a rubber spatula until a dough forms.
4. Work the dough briefly with your hands to form a ball. Set aside.
5. Combine all of the ingredients for the chocolate filling, and whisk until smooth.
6. On a floured surface, roll out the dough to just over 1/2 cm thickness. Use a 8cm cutter to cut circles out of the dough.
7. Place about a teaspoon of filling in the center of each circle. Brush the edges lightly with egg wash and pinch the corners together to form triangles.
8. Place on baking sheets about 4cm apart. Brush the tops lightly with egg wash. Bake for 10-15 minutes or until golden brown around the edges. Remove from the oven and cool on a wire rack.
9. To prepare the ganache: Over a double boiler, add chocolate and sesame oil. Heat until melted. (Or, use a microwave, heating the oil and chocolate in 20-second intervals and stirring between each turn until the chocolate is melted.)
10. Pour toasted sesame seeds into a shallow dish. Dip hamantaschen in the ganache and then in the sesame seeds, and place on a wire rack to cool. You can also sprinkle dipped hamantaschen with flaky sea salt. Once dipped, store in an airtight container at room temperature for two to three days.
Recipe by Stephanie Ganz for The Nosher as posted on AUSTRALIANJEWISHNEWS.COM.