Bosnian Hurmašice
Syrup Cookies
Hurmašice are small, syrup-soaked cookies that are a staple in Bosnian dessert traditions. They have a tender, cake-like crumb and are infused with a sweet, lemony syrup, often with a hint of orange zest. Typically shaped with ridges from a grater, they are perfect with Bosnian coffee.
🧂 Ingredients
- 120 g Butter(melted and cooled)
- 60 ml Neutral oil (e.g., sunflower)
- 200 g Plain yogurt
- 2 large Eggs
- 80 g Sugar
- 5 ml Vanilla extract
- 2 g Lemon zest(finely grated)
- 250 g Fine semolina
- 200 g All-purpose flour(plus more if needed)
- 10 g Baking powder
- 1 g Salt
- 600 ml Water(for syrup)
- 450 g Granulated sugar(for syrup)
- 15 ml Lemon juice(fresh, for syrup)
- 2 strips Lemon peel(optional, for syrup)
- 5 ml Vanilla extract(for syrup)
- 60 g Ground walnuts(optional, for filling or topping)
👨🍳 Instructions
- 1
Prepare the syrup: In a saucepan, combine water, sugar, lemon peel (if using), and vanilla extract for the syrup. Stir over medium heat until sugar dissolves. Bring to a boil, then reduce heat and simmer for 35 minutes until thickened. Remove lemon peel and stir in fresh lemon juice. Let cool completely.
- 2
Prepare the dough: In a large bowl, whisk together melted butter, oil, yogurt, eggs, sugar, and lemon zest until smooth.
- 3
In a separate bowl, combine semolina, flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. It should be slightly tacky but manageable. Let it rest for 10 minutes.
- 4
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- 5
Scoop about a tablespoon of dough (around 35-40g). Roll it into a short log (6-7 cm long). Press gently onto a cheese grater or fork to create ridges. If using walnuts, press about half a teaspoon into the center and seal the dough around it.
- 6
Place the shaped cookies on the prepared baking sheet, about 2 cm apart. Bake for 20-28 minutes, or until deep golden brown.
- 7
While the cookies are still hot from the oven, pour the cooled syrup over them. Ensure they are mostly submerged. Let them soak for at least 30-60 minutes, turning once, until plump and glossy. Sprinkle with extra ground walnuts if desired.
💡 Pro Tips
- ✓Ensure the syrup is completely cool before pouring it over the hot cookies. This prevents the cookies from becoming too mushy.
- ✓Bake until deeply golden brown for a better texture and to prevent the cookies from absorbing too much syrup and becoming soggy.
- ✓The ridges from the grater help the syrup penetrate the cookies.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped walnuts or almonds to the dough.
- Replace some of the sugar in the syrup with honey for a different flavor profile.
- For a cocoa version, add 15g of cocoa powder to the dry ingredients.