I love to make the hamantaschen every year and have made this with tamari shoyu (or soy sauce).
It's featured on Jewish Press this week - please see the article here.
Servings : 22-25
¼ cup canola oil
2 large eggs
1 teaspoon soy sauce
½ cup pure cane sugar
2 cups all purpose flour + more for rolling
¼ cup whole wheat flour
1 teaspoon baking powder
Pinch of kosher salt
1-2 teaspoons water if needed
Caramelized Walnuts In Honey With Soy Sauce Filling:
¼ cup pure cane sugar
1 tablespoon water
1 cup chopped walnuts
½ cup organic raw honey
2 teaspoons water
1 tablespoon soy sauce
1 tablespoon canola oil
Preheat the oven 350°F.
In a medium bowl, whisk together sifted all purpose flour and whole wheat flour, baking powder, and salt.
In a large bowl, mix canola oil and sugar well together. Add and mix whisked eggs and soy sauce until fluffy.
Slowly stir the dry ingredients into the wet ones and mix until the dough comes together with a wooden spoon. Knead with your hands until smooth. If the dough is dry, add 1 teaspoon water. Gather the dough and divided it in half with a knife and wrap each tightly in plastic wrap. Refrigerate for at least 1 hour.
Roll out the dough into a ¼-inch-thick round.
Using a 3-inch round cookie cutter or glass, cut out circles. Place on baking sheet 1 inch apart. Place 1-1.5 teaspoons of filling into the center of each circle. Press up the sides to form triangles and pinch to enclose the filling.
Bake at 350° F for 18-20 minutes, until lightly golden brown. Remove from the oven and let cool on the sheet for 5-10 minutes, then move to a wire rack.
Mix cane sugar and 1 tablespoon water in a pot. Once boiling, reduce heat and add all ingredients. Simmer and stir often until the mixture thickens for 8-10 minutes. Remove from the heat and let cool.