Best Semolina Cookies Sekerpare Recipes

SEMOLINA COOKIES (SEKERPARE)

Steps:

• Briefly preheat oven to 350. Put all the dry dough ingredients in a large bowl and mix well to make sure the baking powder is well incorporated. Add the eggs and butter and mix into a ball with hands. Continue kneading on a cold surface by scraping dough the counter with palms of hands. Shape into walnut sized balls and place on a lightly greased baking tray with an lip. Place one hazelnut, pointy side up on top of each cookie. Brush the surface with egg yolk and place them in an oven for 25-30 minutes. Once you put the cookies in the oven bring the water, sugar, and lemon juice to a boil in a pot. Reduce heat and simmer for a few minutes until all the sugar is dissolved. When the cookies are ready, remove them from the oven, and immediately pour the syrup over them. When the tops of the cookies are soft they are ready. Decorate with ground pistachios, coconut flake, or sprigs of fresh mint. Serve at room temperature. Will keep for a few minutes outside of the refridgerator.

SEKERPARE-TURKISH SEMOLINA COOKIES

Steps:

• 1. First, make the syrup. Grate the zest from lemon and set aside for later. Juice the lemon.
• 2. Combine 1 1/2 cup sugar and 2 cups water in a heavy saucepan over medium heat. Bring to a boil. Stir to dissolve sugar. Stir in the lemon juice, reduce heat and simmer for 15 minutes. Remove from heat and allow to cool.
• 3. Preheat oven to 350F. Coat a cookie sheet (one with sides) with nonstick cooking spray.
• 4. Melt butter over low heat in a small saucepan.
• 5. Sift flour into a large mixing bowl and stir in semolina. Make a well in center of flour and pour in melted butter. Stir in eggs, 1/2 cup sugar, zest, oil anf baking powder.
• 6. Knead dough (in bowl) 5 minutes, until you have a soft, moist dough. Cover with a damp cloth and let rest 15 minutes.
• 7. Have a small bowl of water on hand. Knead dough again for 5 minutes. Wet your hands lightly with water and form the dough into 20 walnut sized balls.
• 8. Place on baking sheet, leaving some spave between balls for spreading. Gently press down top of each and and push an almond into the center of each.
• 9. Bake 20-25 minutes, until they start to brown slightly. Remove from oven and pour cooled syrup over cookie. Leave to cool and absorb syrup for 15 minutes.