Poppy Seed Cookies (Inspired by Hamantaschen)

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Wednesday is Purim. It is the celebration of the survival of the Jews and the thwarting of the cruel and ambitious plans of the Persian Minister, Haman. The events are recorded in the book of Esther and every year a festival is held to remember this brave woman and her kinsman Mordechai. During the festival the name of Haman is drowned out when ever uttered by rattles, shouts, and the like.  Also special treats are eaten, some of which are called Hamantaschen, which are symbolic of evil Haman’s triangular hat.

This recipe can be made as proper hamantachen, or as a very nice small tart or biscuit. With apologies to Esther, and to biblical purists, I offer this recipe “for such a time as this.”

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Poppy Treats (some triangular, some round)


Filling –

  • Poppy Seeds 3 Tbs
  • Honey 3 Tbs
  • Butter 1 1/2 Tbs
  • Salt large pinch
  • Raisins 5 Tbs

Cookie –

  • Eggs
  • Stevia 3 rounded Tbs (or 1/2 cup sugar)
  • Oil 3 Tbs 
  • Vanilla Essence 1 tsp 
  • Plain Flour 1 1/4 cups 
  • Baking Powder 1 tsp 
  • Salt 1/8 tsp 
  • Water 1 to 3 Tsp (if needed)


In a large bowl whisk together sugar, eggs, oil, and vanilla. Using a spoon, stir in flour,  and dry ingredients.  Stir until it begins to form a crumbly dough. Now manually kneed this together adding small splashes of water (as needed) to form a consistent cookie dough.  Set aside. In another bowl, cream together the honey,  butter and salt, then add the seeds and raisins.  For a smoother filling these can be whipped together in a food processor (optional).  Now roll out the dough to about 1/5 to 1/4 inch thick (about .5 cm). Use a drinking glass to cut the dough into circles. Place 1 tsp of the poppy mixture in the centre of each circle, (and if you want a traditional hamantaschen, fold the edges of each cookie to form a triangular shape – but do not totally enclose the filling). Or as a cookie/tart be sure filling is well centred as it will spread while baking.  Place on a lightly greased flat baking sheet, and place in oven at 175 C / 350 F for 15 – 20 minutes. If you have made dough on the thick end it may take a few extra minutes.


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