Sekerpare (Turkish Semolina Cookies)

5 from 9 votes

This delicious Sekerpare recipe is made with semolina cookies baked until golden and then soaked in syrup.

Prep Time20

Cook Time25

Total Time45

Course: Dessert, Snack

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Halal, Vegetarian

Servings: pieces

Calories: 191kcal

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.

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 and moist, almost like a cake consistency.

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.