Name: "Firework Oreo" Hamentaschen - Gluten Free
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Cuisine: Gluten Free
Ingredients: 2 sticks plant based margarine; 1/2 cup granulated sugar; 1 teaspoon pure vanilla extract; 1 1/2 cups gluten free 1:1 flour; 3/4 cup Dutch process cocoa powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup vegetable shortening (like Crisco); 1 1/2 teaspoons pure vanilla extract; 2 tablespoons unsweetened almond milk (or other plant based milk); 2 1/2 cups powdered sugar; 2 packets Popping Candy of your choice; Additional Popping Candy if desired

“Firework Oreo” Hamentaschen – Gluten Free

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Author: Sharon Matten - Kosher Everyday
Prep Time: 45 minutes
Cook Time: 8
Total Time: 53 minutes
Yield: 32 "Firework Oreo" Hamentaschen 1x
Category: Dessert
Method: Baking
Cuisine: Gluten Free
Diet: Kosher

Description

Take the traditional Purim pastry, Hamantaschen, and give them a modern twist that’s sure to make your taste buds do a little dance. These little fun “Firework Oreo” Hamentaschen are made with rich dark chocolate, gluten-free, embossed triangle cookies, stuffed with a creamy popping filling! you take a bite, and you’re hit with that familiar chocolatey goodness from the Oreo filling, but then—bam!—the popping candies start fizzing and popping, giving your taste buds a delightful surprise. It’s like a party in your mouth for a really Happy Purim!

Ingredients

Units Scale

For the Cookies

2 sticks plant based margarine
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 1/2 cups gluten free 1:1 flour
3/4 cup Dutch process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the Filling

1/2 cup vegetable shortening (like Crisco)
1 1/2 teaspoons pure vanilla extract
2 tablespoons unsweetened almond milk (or other plant based milk)
2 1/2 cups powdered sugar
2 packets Popping Candy of your choice
Additional Popping Candy if desired

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Instructions

For the Cookies

Preheat oven to 350°F or 325°F Convection. Line 3 baking sheets with parchment paper or silicone mats. Set aside.
In the bowl of an electric mixer using a paddle attachment, blend together the margarine, sugar and vanilla until smooth. Add the flour, cocoa, baking soda and salt. Slowly mix the ingredients until a smooth dough forms. This may take a few minutes.
Sprinkle a little flour on a rolling mat/board. Place the dough on the board and sprinkle a small amount of flour on top of the dough. Roll out the dough to around 1/4-inch thick. Carefully roll the embossed rolling pin over the dough starting at around 1/2-inch into the dough so it doesn’t pull the dough up as you roll.
Cut out triangle shapes from the dough and place on the prepared baking sheets. Repeat with the remaining dough.
Bake for 8 minutes, rotating the baking sheets at around 5 minutes if not using convection mode.
Allow the cookies to cool completely.

For the Filling

In the bowl of an electric mixer, using a paddle attachment, blend toether the shortening , vanilla and almond milk until smooth.
Add in the powdered sugar and mix on a slow speed until very smooth. Fold in the candy.

To Finish

Fit a piping bag with a round #10 or #12 piping tip, or snip the end of a quart size zipper bag. Place some of the filling in the bag and pipe the filling onto the bottom of one of the cookies.
For a more popping experience, sprinkle additional popping candy on top of the filling.
Place another cookie on top of the filling. Repeat with the remaining cookies.
Can be stored in the refrigerator in an airtight container.