Recipe details

Method

1. Preheat oven to 180°C / 350°F / Gas mark 4 and line two baking trays with baking paper.
2. Using a food processor combine the eggs, oil, tahini, sugar, and vanilla.
3. Add the flour, salt, and baking powder to the wet mixture and stir until a dough has formed. Stir in the finely chopped chocolate.
4. On a lightly floured surface, roll out the dough to around 2cm thick and cut out circles with a 7.5cm cutter. Transfer the circles to the baking tray and roll out the remaining dough again. Cut out more circles until there is no dough left.
5. For the filling, mix the halva, tahini and water together to form a paste.
6. Fill each circle of dough with a ½ teaspoon of the halva filling. Then pinch the corners together to create the signature hamantaschen triangle shape. Make sure you pinch them well and don't overfill your hamantaschen! The more filling, the more likely they are to open while they bake.
7. Bake the hamantaschen for about 15 minutes. The edges should just be turning golden brown. Transfer to a cooling rack.
8. While the hamantaschen cool, make the tahini ganache by melting the chocolate chips and tahini together over a double boiler. Set the ganache aside for 5-10 minutes to cool a bit then drizzle over the hamantaschen.
9. Garnish with some shredded halva before the chocolate ganache sets. Leave in the fridge for about 10 minutes to set.