Semolina cookies soaked with sweet syrup on a ceramic plate accompanied by hazelnuts and spring flowers

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Semolina cookies soaked in sweet syrup.



For its dough:

  • 2 cups flour
  • 1/2 cup semolina
  • 1/2 cup sugar
  • 1 egg
  • 125g butter
  • 1 teaspoon baking powder
  • Hazelnuts

For its syrup:

  • 2 cups sugar
  • 2  and 1/2  cups water
  • 1 tbsp lemon juice


  1. As we must let the syrup get cold before pouring it on sekerpare cookies, start with making the syrup first.
  2. Pour water and sugar in a pot. Heat them until it boils. Let it boil about 15 minutes until it reaches the right consistency.
  3. Add lemon juice and take it from the heat. Put it aside and start preparing the cookies.
  4. Combine butter, flour, semolina, sugar, an egg and baking powder. Knead them well.
  5. Preheat the oven at 180C.
  6. 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.
  7. Place hazelnuts on their top pressing gently. Cook them in oven for 25 minutes until golden.
  8. 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.
  9. You can serve it with black tea.


These cookies freeze well without the syrup. So you can store half of the cookies in the freezer after they cool completely. When you want to turn them into sheqerpare dessert, thaw them first. Make the syrup, pour the hot syrup over cold cookies and let them absorb the syrup.