29min 4 ppl
Sekerpare (Turkish Semolina Cookies in Syrup)
65 minutes
4 people
Hardover 60 min or 12+ steps
65 min · 8 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 7g
Carbs 78g
Fats 20g
About this dish
Small semolina cookies, each crowned with a whole almond, baked until pale gold and then drenched in a warm lemon-scented sugar syrup until they turn soft and glossy.
Allergy Info
Dairy, Gluten, Eggs, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Lemon juicefor the syrup15 ml
Dairy & Eggs
- Unsalted buttersoftened125 g
- Eggs1
Dried Goods
- Caster sugar50 g
- Fine semolina150 g
- Plain flour150 g
- Bicarbonate of soda5 g
- Blanched almondswhole, one for topping each cookie20
- Caster sugarfor the syrup300 g
- Waterfor the syrup300 ml
Utensils
- Mixing bowl
- Baking tray
- Saucepan
Method
1
Beat the softened butter and caster sugar together in a mixing bowl until light and creamy.
Approx. 5 minutes
2
Beat in the egg until combined.
Approx. 2 minutes
3
Stir in the fine semolina, plain flour and bicarbonate of soda to form a soft dough.
Approx. 5 minutes
4
Roll the dough into walnut-sized balls, place on a lined baking tray, flatten slightly, and press a whole almond into the top of each.
Approx. 15 minutes
5
Bake at 170°C until the cookies are set and pale golden underneath.
Approx. 18 minutes
6
Meanwhile, heat the caster sugar and water for the syrup in a saucepan, stirring until the sugar dissolves.
Approx. 5 minutes
7
Stir in the lemon juice and simmer the syrup for a few minutes until slightly thickened, then set aside to cool a little.
Approx. 10 minutes
8
Ladle the warm syrup evenly over the hot cookies and leave them to absorb it fully before serving.
Approx. 5 minutes
