Sekerpare (Turkish Semolina Cookies)
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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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)
Description
The Sekerpare recipe starts with a dough mixing softened unsalted butter, icing sugar, semolina, flour, eggs, vanilla, and baking powder to achieve a smooth, pliable dough. Each portion is shaped into small balls, flattened slightly, and topped with a hazelnut before baking at a moderate temperature.
While baking, a sugar-water syrup is prepared with lemon juice and allowed to cool. Once the warm cookies are baked, the cooled syrup is poured over them, allowing the cookies to absorb the syrup and develop a moist, tender texture with a subtle citrus hint.
Sekerpare offers a balance of crumbly semolina texture softened by syrup, with nutty accents on top. Traditionally served as a sweet accompaniment to tea or coffee, they store well in airtight containers for several days and can be frozen to extend shelf life.
Care should be taken to use softened, not melted butter for proper dough consistency, and to allow enough spacing on the baking tray to accommodate expansion. Pour syrup at room temperature onto warm cookies to ensure even absorption and prevent sogginess.
Ingredients
For the Syrup
- 400 g caster sugar or granulated sugar
- 500 ml water
- 1 teaspoon lemon juice
For the Cookies
- 150 g butter softened at room temperature, unsalted
- 70 g icing sugar
- 20 g semolina
- 350 g all-purpose flour plain white flour
- 1 medium egg
- 1 egg white
- 1 teaspoon vanilla bean paste or vanilla extract
- 5 g baking powder
- 24 hazelnut or almonds or pistachio nuts
- 1 egg for the egg wash, yolk
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.
Notes
- Use softened butter at room temperature, not melted, for proper dough texture.
- Leave enough space between dough pieces on the baking tray as cookies will expand during baking.
- Let the syrup cool to room temperature before pouring over the freshly baked cookies to ensure proper absorption.
- Store Sekerpare in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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