Scroll down below to find the Irish Soda Muffins…
Hamantashen, the classic Purim cookies, are eagerly awaited by everyone young and old. They are versatile and can be made from a good sweet yeast dough, flaky dough or from a traditional cookie dough. The fillings can be mixed and matched. Prune butter and poppy seed are traditional but one can use any kind of jam or preserves.
A traditional cookie and treat, this one is adapted from a recipe found on the Chabad.org website for the Purim holiday and is sure to please.
Experiment with a variety of sweet and savory fillings, and get creative using fillings of cream cheese, Nutella, fruit or nuts and finished off with a drizzle of chocolate ganache or a white glaze, making it fancy!
My favorite filling is the apricot jam sprinkled with powdered sugar.
Yields: 20 large cookies
- 4 eggs
- 1 cup sugar
- 1/2 cup oil
- juice of one lemon
- rind of 1 lemon, grated
- 1 tsp. vanilla extract
- 5 cups flour
- 2 tsp baking powder
- 1 pound prepared poppy seed filling or, 1 pound lekvar (apple or prune butter) or 1 pound strawberry or apricot preserves
- Beat eggs and sugar.
- Add remaining ingredients, and mix well.
- Divide into four parts, wrap in plastic, letting dough rest & chill for 15 minutes to 1 hour.
- Roll out the dough, one part at a time, to about 1/8″ thick.
- Using a 3″ round cookie cutter, cut the base for the hamantashen.
- Add 1tsp of your favorite filling to the center of a base.
- Fold up the sides of the base to make 3 points, pinching to seal.
- Place on a greased cookie sheet with room between each.
- Bake at 350° F (185° C) for 8 minutes, or until lightly browned.
Dust with a light coating of powdered sugar or drizzle with chocolate.
Serve and enjoy!
IRISH SODA MUFFINS
Each year on St. Patrick’s day I try some classic Irish recipes and desserts, tweaking them for our dietary restrictions. Below is a delicious twist on classic Irish Soda bread I found at The Gingham Apron. These Irish Soda Muffins will make a perfect combination with any stew or corned beef & cabbage type meals you happen to make this year during your St. Paddy’s holiday…eaten with stew or jam, it’s sure to be delicious!
Yields: 12 muffins
- 2 cups All purpose Flour
- 3 Tbs Sugar
- ½ tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- ¼ cup salted butter, chilled
- 1 cup buttermilk
- 1 large egg, beaten
- Preheat oven to 375 degrees. Spray muffin tin with nonstick spray.
- In a large bowl, mix together flour, sugar, baking soda, baking powder and salt.
- With a pastry blender, blend butter into dry mixture until it resembles coarse crumbs.
- In another bowl, mix together buttermilk and eggs until blended.
- Combine buttermilk mixture and dry ingredients and stir to combine.
- Spoon batter into muffin cups
- Bake approximately 18-22 minutes or until tester in center comes out clean. Do not over bake.
- Remove from oven and allow to cool 5 minutes before removing from tins.