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–+ servings
Golden brown Şekerpare cookies arranged in a white baking dish, topped with ground pistachios, with one broken to show the soft inside.
4.50 from 2 votes

Sekerpare

By Zerrin & Yusuf
Soft, buttery cookies made with semolina and flour, soaked in a lemony syrup. A classic Turkish dessert that melts in your mouth!
Yields: 16 pieces
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PREP 20 minutes
COOK 25 minutes
Resting 4 hours
TOTAL 4 hours 45 minutes

INGREDIENTS
  

For the Syrup

  • 500 ml water
  • 300 g sugar
  • 1 teaspoon lemon juice

For the Dough

  • 113 g unsalted butter room temperature
  • 60 ml oil sunflower or olive oil
  • 70 g powdered sugar
  • 1 medium egg
  • 30 g semolina
  • 350 g all-purpose flour
  • 2 teaspoons baking powder

For Egg Wash

  • 1 medium egg yolk

Optional Garnish

  • 2 tablespoons pistachios ground

INSTRUCTIONS
 

  • Make the Syrup: Combine water and sugar in a saucepan. Bring it to a boil. Squeeze in half a lemon (add the lemon piece too if you like) and let it simmer for 10 minutes. Remove from heat and let it cool completely.
  • Preheat the Oven:
    Set your oven to 180°C (350°F). Lightly grease the bottom of a baking dish and set aside.
  • Prepare the Dough:In a large bowl, mix together the softened butter, oil, powdered sugar, egg, and semolina. Add the flour and baking powder. Mix by hand until you get a soft dough.
  • Shape the Cookies:Take walnut-sized pieces (about 40 g each), roll into a ball, and shape into ovals. Press slightly and smooth the ends. Place them on the baking pan with a little space in between.
  • Brush and Pattern:Beat the egg yolk and brush the tops of each cookie. Gently press a fork on top to make a simple pattern.
  • Bake:Bake for 20–25 minutes or until the tops are golden brown.
  • Soak with Syrup:
    Remove the cookies from the oven. Let them sit for about 3 minutes, then pour the cooled syrup evenly over the hot sekerpare cookies. Let them rest for at least 3–4 hours to fully absorb the syrup.
  • Serve:
    Sprinkle with ground pistachios before serving, if desired. Enjoy with Turkish tea or Turkish coffee!

NOTES

  1. The dough should be soft but not sticky.
  2. Make sure the syrup is cool and the cookies are hot when combining them. This helps the cookies absorb the syrup properly without becoming soggy.
  3. Don’t skip the resting time after pouring the syrup. Letting the cookies sit for a few hours makes them moist and flavorful.
  4. You can freeze the unbaked cookies (without egg wash) for later use. 
  5. We don’t recommend freezing Şekerpare after it has been baked and soaked in syrup, as the texture may change.
  6. Nutrition information is provided as a general guide only.

NUTRITION

Calories: 271kcalCarbohydrates: 42gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 38mgSodium: 61mgPotassium: 44mgFiber: 1gSugar: 23gVitamin A: 211IUVitamin C: 0.2mgCalcium: 40mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dessert
Cuisine Turkish
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