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1. Prepare the Syrup:
In a medium saucepan, combine the sugar and water.
Bring to a boil over medium heat, stirring until the sugar dissolves.
Once boiling, reduce heat and simmer for about 15 minutes, or until slightly thickened.
Add the lemon juice and simmer for another 1-2 minutes.
Remove from heat and let it cool completely.
2. Prepare the Şekerpare Dough:
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the egg and egg yolk, and mix well.
Stir in the semolina and vanilla extract.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
3. Shape and Bake:
Take small portions of the dough and shape them into oval or round shapes.
Place the shaped cookies on the prepared baking sheet.
Lightly brush the tops of the cookies with the reserved egg white.
If desired, press an almond or hazelnut into the center of each cookie.
Bake for 20-25 minutes, or until golden brown.
4. Soak in Syrup:
As soon as the Şekerpare are removed from the oven, immediately pour the cooled syrup over them.
Allow the cookies to soak in the syrup for at least 1-2 hours, or until they have absorbed most of it.
Tips for Success:
Syrup Temperature: The syrup should be completely cool when poured over the hot Şekerpare. This is crucial for achieving the right texture.
Dough Consistency: The dough should be soft but not sticky. If it’s too sticky, add a little more flour.
Soaking Time: Allow ample time for the Şekerpare to absorb the syrup. This is what makes them so moist and delicious.
Semolina: The semolina adds a unique texture to the Şekerpare, so don’t skip it.
Enjoy your delicious, melt-in-your-mouth Şekerpare!
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