Traditional Turkish Semolina Cookies - Şekerpare
Authentic Turkish Şekerpare; tender, buttery semolina cookies baked until golden and soaked in a warm lemon syrup for a melt-in-the-mouth texture.
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Recipe Details
Ingredients
Shopping List
- 125 g Unsalted butterRoom temperature
- 100 ml Vegetable oilAbout 1 Turkish tea glass
- 1 piece EggFor the dough
- 100 g Powdered sugarFine texture preferred
- 100 g Fine semolina (irmik)Adds texture
- 300 g All-purpose flourAdd gradually until soft dough forms
- 10 g Baking powder1 packet
- 5 g Vanilla sugar or extract1 packet or 1 tsp
- 20 pieces Hazelnuts or almondsFor topping each cookie
- 2.5 cups Granulated sugarFor the syrup
- 3 cups WaterFor the syrup
- 3 drops Lemon juiceTo finish syrup
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Step-by-Step Instructions
Step 1
Start by preparing the syrup: combine sugar and water in a pot, bring to a boil, then simmer for 6–7 minutes. Add lemon juice and simmer 1 more minute. Set aside to cool slightly.
Step 2
In a mixing bowl, combine the softened butter, vegetable oil, egg, and powdered sugar. Mix until smooth.
Step 3
Add semolina, vanilla, and baking powder. Gradually add flour until a soft, non-sticky dough forms.
Step 4
Shape walnut-sized balls from the dough, gently flatten them, and press one hazelnut or almond into the center.
Step 5
Place the cookies on a parchment-lined baking tray and bake at 180°C (356°F) for 25–30 minutes until lightly golden.
Step 6
Remove the hot cookies from the oven and immediately pour the warm (not hot) syrup evenly over them.
Step 7
Allow the Şekerpare to rest and absorb the syrup for at least 1–2 hours before serving.
Step 8
Serve at room temperature. Store in an airtight container for up to several days; flavor improves over time.
Congratulations!
You've successfully prepared an authentic Turkish dish. Enjoy your delicious creation!
About This Recipe
Şekerpare is one of Turkey’s most beloved şerbetli (syrup-based) desserts and a staple of home baking traditions. These soft, melt-in-the-mouth semolina cookies are made using a simple dough enriched with butter, powdered sugar, and vanilla. Once baked to a light golden color, they are soaked in warm lemon-infused syrup, allowing each cookie to absorb sweetness while staying tender and delicate.
The key to perfect Şekerpare is the temperature contrast: hot cookies with warm syrup, or hot cookies with cold syrup both work, but the syrup should never be hotter than the cookies. The dessert becomes even more flavorful after resting for several hours, making it ideal for preparing ahead of time.
Classic Şekerpare is topped with a single hazelnut or almond, but variations include pistachio-filled dough, cocoa-enhanced versions, or gluten-free options made with almond flour. Whether enjoyed during holidays, celebrations, or alongside Turkish tea, Şekerpare is a timeless sweet treat that embodies the warmth of Turkish hospitality.
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