🧂 Ingredients
- 200 g Fine semolina(Ensure it's fine semolina for a tender cookie texture.)
- 200 g All-purpose flour
- 150 g Unsalted butter(Melted and slightly cooled.)
- 200 g Granulated sugar(For the syrup.)
- 250 ml Water(For the syrup.)
- 1 tbsp Lemon juice(Freshly squeezed, for the syrup to prevent crystallization and add brightness.)
- 20 Whole almonds(Peeled if preferred, for topping each cookie.)
- 1 tsp Baking powder
- 1 tsp Vanilla extract
👨🍳 Instructions
- 1
Prepare the syrup: In a medium saucepan, combine the 200g granulated sugar and 250ml water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, reduce heat to low and simmer for about 10 minutes, or until slightly thickened. Stir in the lemon juice and vanilla extract. Remove from heat and let it cool completely. The syrup should be cold when poured over the hot cookies.
⏱️ 15 minutes (active prep, plus cooling time) - 2
Make the cookie dough: In a large bowl, combine the 200g fine semolina, 200g all-purpose flour, and 1 tsp baking powder. In a separate bowl, whisk together the 150g melted and slightly cooled butter with 1 tsp vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a spatula or your hands until a soft, cohesive dough forms. Be careful not to overmix, as this can make the cookies tough.
⏱️ 10 minutes - 3
Shape the cookies: Preheat your oven to 180°C (350°F). Lightly grease a baking sheet or line it with parchment paper. Take about a tablespoon of dough and roll it into a smooth ball in the palm of your hands. Place the ball on the prepared baking sheet. Gently press one whole almond into the center of each cookie, ensuring it's slightly embedded.
⏱️ 15 minutes - 4
Bake the cookies: Arrange the shaped cookies on the baking sheet, leaving a little space between them. Bake in the preheated oven for 20-25 minutes, or until the cookies are a pale golden brown around the edges and lightly golden on top. They should feel firm to the touch.
⏱️ 20-25 minutes - 5
Soak the cookies: As soon as the cookies come out of the oven, while they are still hot, carefully pour the cold syrup evenly over them. You should hear a satisfying sizzle. Let the cookies sit in the syrup for at least 10-15 minutes to absorb the liquid. They will become soft and moist.
⏱️ 10-15 minutes - 6
Serve: Arrange the soaked Şekerpare on a serving platter. They are best served slightly warm or at room temperature, perhaps with a cup of strong Turkish tea.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure the syrup is completely cold and the cookies are piping hot when combined for optimal syrup absorption and texture.
- ✓The almond should be pressed firmly enough to stay in place during baking but not so hard that it cracks the cookie.
- ✓For an authentic experience, serve with traditional Turkish tea (çay).
- ✓Allowing the cookies to soak for longer will result in a moister cookie, but be careful not to let them become too soggy.
🔄 Variations
- Substitute hazelnuts for almonds for a different nutty flavor.
- Add a pinch of ground cardamom to the cookie dough for an aromatic twist.
- For a richer syrup, you can add a tablespoon of honey along with the sugar and water.