Hamentashen

Ingredients (dough):

Plain flour: 2 1/2 cups (625ml)

Baking soda: 1 1/2 tsp (8ml)

Sugar: 3/4 cups (190ml)

Margerin: 3/4 cups (190ml) I use sunflower butter

Apple juice: 1/4 cup (60ml)

FIlling: traditionally poppyseed, but also chocolate, jam, or preserves all work well

Directions:

In a large bowl, mix together the dry ingredients evenly.

Incrementally, add in the margerin. This might be easiest with a fork to make sure that the chunks break apart as must as possible. Once all of the margarine is mixed in thoroughly such that the mixture is crumbly, add in the juice. Don't worry if it appears slightly dry.

Store the dough in the fridge for a few hours. 

After you take it out, roll out the dough on a well-floured surface, and add more flour as necessary. The dough itself needs to be very thin, as it will expand in the oven (which should now be preheated to 200ºC (350ºF)). 

With the mouth-end of a cup or a cookie-cutter, cut out circles of the dough. In these put in a teaspoon's worth (5ml) of jam or preserves of your choice. Pinch the ends of the circles around the jam into triangles. Put these in the oven for 10-20 minutes, or until the dough is crisp on the outside.