Şekerpare

Name: Şekerpare
Total time: 27 min
Yield: 16 servings
Cuisine: Turkish
Ingredients: 125 g unsalted butter; 1 egg; 60 g powdered sugar; 50 g semolina; 5 g vanilla powder; 8 g baking powder; 250 g all purpose flour; 500 g granulated sugar; 700 ml water; 1 tsp lemon juice; 1 lemon slice; 18 hazelnuts

27m

Serves 16

youtube.com

Şekerpare

youtube.com

27m

Serves 16

Directions

1In a glass bowl, add the softened unsalted butter.
2Add one egg and mix to combine.
3Sift in the powdered sugar, semolina, and vanilla powder (optional) to avoid lumps.
4Add the baking powder and whisk to mix until nicely combined.
5Add 125 g of all purpose flour and mix.
6Add the rest of the flour (125 g), if needed, until the dough consistency is like an earlobe.
7Cover and let the dough rest in the fridge for 15 minutes.
8Prepare the syrup: in a saucepan, combine the granulated sugar, water, lemon juice, and lemon slice.
9Bring to a boil and whisk until no sugar is visible.
10Switch to low heat and let it simmer for 5-10 minutes until slightly thickened.
11Turn off the heat and let the syrup cool down (lukewarm, not cold).
12Take walnut-sized pieces from the rested dough and roll them into small balls or small elliptic shapes.
13Place the dough balls on an ungreased baking tray. Top the ball shapes with hazelnuts and optionally glaze the elliptic ones with egg yolk.
14Preheat the oven to 180°C (360°F) in convection mode. Bake the cookies for 20-25 minutes.
15Remove the baked cookies and pour and evenly distribute the lukewarm syrup over them. Let them soak and rest for at least two hours.

Ingredients

125 g unsalted butter
1 egg
60 g powdered sugar
50 g semolina
5 g vanilla powder
8 g baking powder
250 g all purpose flour
500 g granulated sugar
700 ml water
1 tsp lemon juice
1 lemon slice
18 hazelnuts

Equipment

glass bowlspatulawhisksifterkitchen scalesaucepanforkpastry brush

Şekerpare

27m

Serves 16

youtube.com

Şekerpare

youtube.com

27m

Serves 16

Directions

1In a glass bowl, add the softened unsalted butter.
2Add one egg and mix to combine.
3Sift in the powdered sugar, semolina, and vanilla powder (optional) to avoid lumps.
4Add the baking powder and whisk to mix until nicely combined.
5Add 125 g of all purpose flour and mix.
6Add the rest of the flour (125 g), if needed, until the dough consistency is like an earlobe.
7Cover and let the dough rest in the fridge for 15 minutes.
8Prepare the syrup: in a saucepan, combine the granulated sugar, water, lemon juice, and lemon slice.
9Bring to a boil and whisk until no sugar is visible.
10Switch to low heat and let it simmer for 5-10 minutes until slightly thickened.
11Turn off the heat and let the syrup cool down (lukewarm, not cold).
12Take walnut-sized pieces from the rested dough and roll them into small balls or small elliptic shapes.
13Place the dough balls on an ungreased baking tray. Top the ball shapes with hazelnuts and optionally glaze the elliptic ones with egg yolk.
14Preheat the oven to 180°C (360°F) in convection mode. Bake the cookies for 20-25 minutes.
15Remove the baked cookies and pour and evenly distribute the lukewarm syrup over them. Let them soak and rest for at least two hours.