It seems Hamantaschen cookies unfolding and leaking is not an uncommon problem. Of course the flax egg substitution can very likely also contribute to the unfolding but here are some tips from someone who has been baking Hamantaschen cookies for a while.
Tips for Creating Perfect Hamantaschen
1) Find a great dough recipe. Often, the problems people have with
baking hamantaschen can be traced to an inferior dough. Here are two
foolproof, tasty dough recipes that I highly recommend. They are easy
to handle and shape, and they provide great results when baked:
Dairy Free Hamantaschen Dough
Buttery Hamantaschen Dough
Of course you can use your flax egg substituted in for the eggs that the recipes ask for.
2) Roll your dough out to 1/8 inch thick (or less). You want your
dough to be as thin as possible, while still being thick enough to
maintain the cookie’s structure. 1/8 inch seems to be the magic
number; sometimes I roll mine out even thinner than that. For a more
doughy texture you can roll it thicker, but remember– the thicker the
dough is, the harder it will be to handle and shape. Thick dough is
also more prone to opening/spreading in the oven.
3) Use a thick filling that won’t run/weep from the cookies while
baking. Knowing the proper consistency of a hamantaschen filling takes
experience, because each type of filling is slightly different.
Poppyseed filling has a very different texture than fruit filling, for
example. A good filling should be somewhat thick so that it doesn’t
run.
4) Cut your hamantaschen dough in 3-inch circles (or larger) before
filling and folding into triangles. Anything smaller than 3 inches
will be difficult to fold around your chosen filling.
5) Most fillings can be chilled before using to fill hamantaschen.
I’ve found that fruit, poppy seed, and cream cheese-based fillings
tend to be easier to work with when they’re chilled in the
refrigerator. The chilling process thickens the fillings and makes
them less sticky, which makes them easier to handle with when you’re
assembling your hamantaschen. Not all fillings are helped by
refrigeration, however– particularly chocolate-based fillings like
Nutella, which will harden with prolonged refrigeration. Check your
filling recipe to see if refrigeration is recommended.
6) Do not overfill your hamantaschen. Use 1 teaspoon of filling per
hamantaschen cookie. Do not use more than 1 teaspoon. However tempting
it might be to put lots of delicious filling in the middle of your
cookie, using more than 1 teaspoon can cause your hamantaschen to
spread open and leak in the oven. 1 teaspoon is plenty, especially
when you cut your dough circles to 3 inches… it’s the perfect amount
of filling.
7) Fold your triangles the right way! Using the proper folding method
will help your hamantschen hold together and create a beautiful shape.
Please that the sides are folded down so that each "side" has an "end" that is above and an "end" that is below in the fashion of folding the top of a box. This will help in preventing the cookies from unfolding.
Also note in Step 5, to pinch each of the 3 corners gently but firmly.
Source: http://theshiksa.com/2012/03/01/how-to-make-perfect-hamantaschen/
Three things:
-You can flavor the sugar by mixing aromatic herbs into it and leaving it sit for a week or two. Rosemary pairs well with sweet desserts, as would lavender or basil. Sift out the herbs once you're ready to use the sugar.
-You can try replacing the butter in this recipe (or half of it) with some very good olive oil, as in this recipe from the NYT:
http://dinersjournal.blogs.nytimes.com/2008/03/07/recipe-of-the-day-olive-oil-cookies-with-red-wine-and-rosemary/
That recipe isn't for shortbread cookies, but the technique may still be valid. No guarantees that it will give you the texture you want, but great olive oil has all of the grassy and fruity characteristics that you're after.
-I'm not terribly familiar with matcha, but couldn't you just take some regular green tea leaves and powderize them in a spice grinder?
Best Answer
This is borderline unclear what you're asking but I'll take a shot at it. Cinnamon rolls are made using a fortified yeast dough. Fortified means that there is butter/shortening and/or eggs added, which slow down the yeast action.
There are a few things that aren't right with what you are doing.
I suggest you start with an entirely different recipe as the one you have put up has a lot which needs to be fixed. Given that there's not nearly enough flour and you are not proofing it anywhere near long enough I can't see you getting a decent result.