There is no doubt about it. Purim is in the air. And it is a happy, crazy type of atmosphere. Today the kids went to school in their pajamas. Every day this week they are dressing up in some type of different theme. Tomorrow they are going as someone from the movies. We have one Pippi Longstocking and one James Bond. Very different choices, very different kids.
Here at home we have costumes and masks and face-paint all over, so there is no forgetting that we are in the month of Adar, and that Purim is right around the corner. And, we are enjoying Oznei Haman, the Purim cookies maybe most commonly known as Hamentashen. Their Hebrew name, “Oznei Haman” literaly means “Haman’s Ears”, so that is what we are eating for treats these days…
I thought I’d share my recipe with you here, if you wanted to try them out yourselves. They are really pretty easy to make, but it is somewhat time-consuming as each one has to be made in several steps individually. Anyway, it is totally worth it. The homemade ones are so much better than the store bought ones, and just think of the lovely smell it spreads around the house!
My recipe is quite big, and makes about 150 cookies, which will come in handy, because you want to make sure to have plenty to fill your sweet Purim gifts for your neighbors and friends. But if you want to, you can just cut everything in half and make a smaller batch too. 🙂
600 grams butter
300 grams sugar
the peel of two lemons
2 teaspoons vanilla
900 grams flour
1 teaspoons instant yeast
2 teaspoons baking powder
Beat the butter and sugar together until fluffy. Add the eggs one at a time. Then beat in the vanilla and the lemon peel. In the end fold in the flour, yeast and baking powder. (I never quite understood why the yeast is there, and you could probably skip it, but I have always added a little bit of it since the recipe asks for it.)
It is best to let the dough cool before shaping the cookies. Anything from an hour to overnight is good.
Poppy seed filling:
200 grams poppy seeds
the peel and juice of one lemon
raisins and chopped nuts
lots of good jam
optional : sugar (I normally don’t add sugar, but I really put a LOT of jam.)
Cook the filling over low heat for about an hour. Taste and adjust along the way.
And then there is the option of filling them the way I did the ones in the photos here, – with Nutella. Simple, easy and delicious!
The way you make them, is to roll your cooled dough out flat on a floured surface. Stick out round shapes with a cup or something. Put a little bit of filling in the middle of each round, and fold them closed so they end up in the shape of a triangle in the end.
Bake for 8 – 10 minutes at 180 degrees celsius.