Turkish cookies shekerpare (Șekerpare)
8 servings
60 minutes
Shekerpare (Șekerpare) - traditional Turkish "wet" (soaked in syrup after baking) cookies - are considered dietary in their historical homeland.
1
Pour 2 cups of flour into a deep bowl, make a well in the center, and add an egg and melted butter. Then add semolina, powdered sugar, vanilla, and baking powder. First mix everything in the center, then gradually incorporate more flour. In the end, you should have a very soft dough ('as soft as an earlobe' is said in Turkic literature) that does not stick to your hands.
- Wheat flour: 3 glasss
- Chicken egg: 1 piece
- Butter: 125 g
- Semolina: 35 g
- Powdered sugar: 75 g
- Vanillin: 2 g
- Baking powder: 10 g
2
From the received dough, pinch off pieces about the size of half a tennis ball, roll them into balls, and place them on a pre-oiled baking sheet. Press a hazelnut into each dough ball.
- Sunflower oil: 1 tablespoon
- Hazelnut: 100 g
3
Preheat the oven to 170 degrees and bake the balls until golden brown.
4
We recommend making the syrup while the shekerpare are in the oven. Mix sugar and water and bring to a boil. Keep the mixture boiling for three minutes, then add lemon juice and boil for another minute before removing from heat.
- Sugar: 3 glasss
- Water: 3 glasss
- Lemon juice: 2 tablespoons
5
Pour hot syrup over the hot shakarpare taken out of the oven and serve at least 20 minutes later to allow the syrup to soak in.
- Sugar: 3 glasss
- Water: 3 glasss
- Lemon juice: 2 tablespoons