Sekerpare (Turkish Semolina Cookies)
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
24 pieces
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Calories
192 kcal
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Cuisine
Mediterranean, Middle Eastern, Turkish
Sekerpare (Turkish Semolina Cookies)
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This delicious Sekerpare recipe is made with semolina cookies baked until golden and then soaked in syrup.
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Ingredients
For the Syrup
- 400 g caster or granulated sugar
- 500 ml water
- 1 teaspoon lemon juice
For the Cookies
- 150 g unsalted butter (softened at room temperature)
- 70 g icing sugar
- 20 g semolina
- 350 g plain white flour / all-purpose flour
- 1 medium egg
- 1 egg white
- 1 teaspoon vanilla bean paste or extract
- 5 g baking powder
- 24 hazelnuts, almonds, or pistachio nuts
- 1 egg yolk (for the egg wash)
Instructions
Making the Syrup
- Place the water and sugar in a pan and put on medium heat.
- Stir it until the sugar dissolves, bring it to a boil, and let it gently boil for 15 to 20 minutes.
- Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat.
- Let it cool down while making the semolina cookies.
Making the Cookies
- Preheat your oven to 180° C - 360° F (fan oven).
- Sift the flour in a large bowl and then add the egg, egg white, softened butter, icing sugar, semolina, vanilla paste, and baking powder.
- Mix well using your hands until you have a nice and smooth dough.
- Divide the dough into 24 equal pieces and turn them into balls.
- Lightly flatten the dough balls and place them on a baking tray leaving enough space between each as they will rise when cooked.
- Lightly press in the middle of the cookies with your fingertip and place a piece of hazelnut on each cookie.
- Eggwash the cookies with a pastry brush and place the baking tray in preheated oven.
- Bake them for 20- 25 minutes or until they are golden brown.
- Let the cookies cool down for 5 minutes and then pour the syrup on with a ladle.
- Cover the tray with a lid or cling film and let the cookies absorb the syrup and turn soft & moist, almost like a cake consistency.
Equipments used:
Notes
- Make sure the butter is at room temperature - not melted. Take it out of the fridge and leave it out on the kitchen top for a couple of hours until you need it.
- When placing the semolina cookies on the baking tray, make sure to leave enough space between them as they will expand while baking.
- Let the syrup cool down to room temperature before pouring it down on the freshly baked cookies.
- You can keep Sekerpare at room temperature for up to 5 days or freeze them for up to 3 months. Make sure you store them in an airtight container for extra freshness.
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
28mg
(9%)
Sodium
29mg
(1%)
Potassium
33mg
(1%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
177IU
(4%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 29mg | 1% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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