It was six years ago when this yummy dessert jumped to the top of my favorites list. I started to work and live in Eskisehir then. It was a new city to discover for me and the first thing taking my attention was, after its freezing weather, its pastry shops located all around the city. There were so many pastry shops selling various savory and sweet pastries and it was impossible for me to ignore their tasty products displayed in shop windows. As I always have a sweet tooth, I was more interested in desserts. Luckily, I wasn’t the only person who was trapped by these screaming pastry shops. I met a colleague who was new like me and we discovered the city together. We became homemates soon after we realized that we had so many common points. For one thing, both of us were blinded with the desserts posing in the pastry shops on our way home. Isn’t that enough? We tried almost all kinds by tasting one each day and this one in the picture became our favorite. Especially after dinner, one of us would go buy it while the other would brew black tea. It was the best time of the day for us if we had a movie accompanying our sekerpare and tea pleasure.
It is called sekerpare (sugar bit) in Turkish. As its name implies, it will be the best solution for you if you have difficulty to satisfy your sweet tooth. I decided to try to make it at home after marrying a man who loves sweet foods as mush as I do. Guess what? It is as tasty as the ones we used to buy.
Combine butter, flour, semolina, sugar, an egg and baking powder and knead them well.
Preheat the oven at 180C.
Pick walnut sized pieces and roll them. Put them in an oiled tray leaving enough space between each as they will rise when cooked.
Place hazelnuts on their top pressing gently. Cook them in oven for 25 minutes until golden.
Pour the syrup when the cookies are still hot. You can pour it with a ladle on each piece. Wait until the cookies absorb the water. You can serve it with black tea.
Note: I make 50 piece from these ingredients, but pour the syrup on 25 of them as I put the other half in refrigerator to make it another time. When I have any unexpected guests, I just prepare the syrup and pour it hot on the cold cookies to serve them tasty sekerpare. Don’t forget the rule for pouring syrup on cookies for skerpare. If the cookies are hot, the syrup must be cold or vice versa.
Save RecipeIngredients
- 2 cups flour
- 1/2 cup semolina
- 1/2 cups sugar
- 1 egg
- 125g butter
- 1 dessert spoon baking powder
- Hazelnut
- 2 cups sugar
- 2 1/2 cups water
- 1 tbsp lemon juice
Instructions
- As we must let the syrup get cold before pouring it on sekerpare cookies, start with making the syrup first.
- Pour water and sugar in a pot. Heat them until it boils. Let it boil about 15 minutes until it reaches the right consistency.
- Add lemon juice and take it from the heat. Put it aside and start preparing the cookies.
- Combine butter, flour, semolina, sugar, an egg and baking powder. Knead them well.
- Preheat the oven at 180C.
- Pick walnut sized pieces from dough and roll them. Put them in an oiled baking pan leaving enough space between each as they will rise when cooked.
- Place hazelnuts on their top pressing gently. Cook them in oven for 25 minutes until golden.
- Pour the syrup when the cookies are still hot. You can pour it with a ladle on each piece. Wait until the cookies absorb the water.
- You can serve it with black tea.
Notes
I make 50 piece from these ingredients, but pour the syrup on 25 of them as I put the other half in refrigerator to make it another time. When I have any unexpected guests, I just prepare the syrup and pour it hot on the cold cookies to serve them tasty sekerpare. Don’t forget the rule for pouring syrup on cookies for skerpare. If the cookies are hot, the syrup must be cold or vice versa.
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