I have been making hamantaschen, or oznei haman every Purim. As of late, I have been searching for healthier and creative alternatives to recreate this Purim themed cookie. Saint Paddy’s Day and Shushan Purim coinciding with each other this year turned on a light bulb: Beer Batter Hamantaschen with Chocolate Mint Ganache Filling. It only occured to me later after baking them to add green food coloring to the dough to make these vegan hamantashen more thematic. If you are Jewish, or of Irish descent, or both, I’m sure you can appreciate the melding of two holidays together. Since alcohol consumption is synonymous in both holidays, I incorporated beer in this hamantaschen recipe. Even if you don’t hail from either ancestry, I am sure you can appreciate anything with beer or alcohol. Since I mentioned that I was making beer batter hamantaschen, people from all different walks of life have been begging me for a recipe and I promised them one.
Hamentaschen cookies, which are traditionally made and given out to friends and family on Purim, have a hamantaschen dough exterior and fillings of all kinds – from jams to custards to cheese, etc. This year calls for hamentaschen with your favorite beer infused in the cookie dough and a chocolate mint ganache filling that will leave your mouth doing a cross between the Irish jig and the Horah better than a comedian who sees an Irishman and a Jew walk into a bar together. This hamantaschen recipe is definitely worth turning your kitchen counter into a haven for caked dough batter. I am usually neurotic when it comes to cleanliness in the kitchen but I made an exception this year. Don’t worry though; I wasn’t too drunk with excitement to eventually clean up after myself. For ease of rolling the hamantaschen dough, prepare the batter ahead of time and chill it for at least an hour. I find that method enables me to cut neatier circles. On that note I like to wish y’all a happy Purim and Saint Paddy’s day to all my friends who are celebrating these holidays 🙂
For the beer batter dough, you will need:
- 3 1/2 cups all-purpose flour or spelt flour
- 1/2 cup of honey or agave nectar
- 2 packets or stevia or 3 teaspoons of brown sugar
- 1 teaspoon of salt
- 1 tablespoon of baking powder
- 1 teaspoon of vanilla extract
- 3 teaspoons of flaxseeds in 6 tablespoons of water (let it sit for 15 minutes)
- 1/4 cup of oil
- 1 cup of your favorite beer
For the chocolate mint ganache, you will need:
- 200 grams of bittersweet or semi-sweet chocolate finely chopped
- 1/3 to 1/2 cup of low fat milk of your choice
- 1 tablespoon of unsalted EarthBalance margarine
- 1 teaspoon of peppermint extract
Instructions for chocolate mint ganache filling
Bring milk to a simmer in a small saucepan over medium high heat. Place chocolate in a bowl. Pour milk over chocolate and let it melt for 2-3 minutes. Whisk together until chocolate is fully melted. Add margarine and peppermint extract and whisk till completely incorporated. Then allow ganache to stand until slightly thickened and glossy.
Instructions for the hamantaschen dough
Place dry ingredients in a food processor and mix for 2 minutes. Add the sugar/stevia, honey, flaxseeds and vanilla extract and mix for another minute. Slowly drizzle in oil and beer while the dough is processing. Once everything is combined, wrap dough in plastic wrap and chill for 30 minutes to an hour. Preheat oven to 350 degrees F. Once dough is chilled and firm, roll it out between 1/8 – 1/4 inch thick on a floured board or kitchen counter. Cut dough into circles using a cookie cutter or a glass with a 3 inch wide rim. Fill the center of each dough with a teaspoon to a 1/2 of chocolate mint ganache. Do not overfill!! Fold dough into triangles. Place cookies in a greased baking sheet and bake for 10-12 minutes.
Yields approximately 2 to 3 dozen hamantaschen