📝 About This Recipe
Şekerpare is one of the most beloved treasures of Turkish pastry, translating literally to 'a piece of sugar.' These soft, crumbly cookies are enriched with fine semolina and soaked in a fragrant lemon-infused syrup, creating a melt-in-your-mouth texture that is truly addictive. Perfectly golden and traditionally garnished with a whole nut, they represent the pinnacle of Halal dessert craftsmanship, balancing sweetness with a refreshing citrus backbone.
🥗 Ingredients
For the Lemon Syrup (Sherbet)
- 3 cups Granulated sugar
- 3.5 cups Water
- 1 tablespoon Lemon juice (freshly squeezed)
For the Dough
- 250 grams Unsalted butter (softened to room temperature)
- 1/2 cup Powdered sugar (sifted)
- 2 Eggs (at room temperature; keep one yolk separate for glazing)
- 1/2 cup Fine semolina (crucial for the signature texture)
- 3 - 3.5 cups All-purpose flour (added gradually until dough is soft but non-sticky)
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract (or one packet of Turkish vanilla sugar)
- 1 pinch Salt (to balance the sweetness)
For Garnish
- 24 pieces Raw hazelnuts or almonds (whole)
- 2 tablespoons Ground pistachios (optional for dusting)
👨🍳 Instructions
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1
Begin by making the syrup: Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
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2
Once boiling, reduce heat to low and simmer for 15 minutes. Stir in the lemon juice, simmer for 2 more minutes, then remove from heat and let it cool completely. The syrup must be cold when poured over the hot cookies.
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3
Preheat your oven to 180°C (350°F) and lightly grease a large rectangular baking dish or line a baking sheet with parchment paper.
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4
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
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5
Add one whole egg and one egg white to the butter mixture, along with the vanilla extract. Beat until well incorporated. Save the remaining egg yolk for later.
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6
Stir in the semolina and the pinch of salt, mixing with a wooden spoon or your hands.
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7
Sift the baking powder with the first 2 cups of flour. Gradually add this to the wet ingredients. Continue adding the remaining flour 1/4 cup at a time until a soft, pliable dough forms that doesn't stick to your hands.
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8
Take walnut-sized pieces of dough (about 30-35g each) and roll them into smooth balls. You can also shape them into slightly elongated ovals if preferred.
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9
Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between them as they will expand.
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10
Press a whole hazelnut or almond firmly into the center of each cookie. If you shaped them as ovals, you can skip the nut and instead score the tops with the tines of a fork.
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11
Lightly whisk the reserved egg yolk and brush it over the tops of the cookies for a beautiful golden sheen.
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12
Bake in the center of the oven for 25-30 minutes, or until the cookies are a deep golden brown. Do not underbake; they need to be sturdy enough to absorb the syrup.
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13
Remove the cookies from the oven. Immediately and carefully pour the cooled syrup evenly over the hot cookies while they are still in the baking tray.
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14
Let the Şekerpare rest for at least 3-4 hours (ideally overnight) at room temperature to allow the syrup to penetrate to the very center of the cookies.
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15
Once the syrup is absorbed and the cookies are cooled, garnish with a sprinkle of ground pistachios if desired and serve.
💡 Chef's Tips
The golden rule of Turkish syrup desserts is Hot Pastry + Cold Syrup; if both are hot, the dessert will become mushy. Don't overwork the dough once the flour is added, or the cookies will become too tough to absorb the syrup. Ensure the butter is truly soft (room temperature) to prevent lumps in the dough. If the cookies haven't absorbed all the syrup after 2 hours, carefully flip them over for 30 minutes, then flip back. Store leftovers at room temperature in an airtight container; refrigerating them can crystallize the sugar.
🍽️ Serving Suggestions
Serve with a small glass of strong, hot Turkish tea to cut through the sweetness. A dollop of Kaymak (Turkish clotted cream) on the side adds a luxurious, creamy contrast. Pair with a cup of bitter Turkish coffee for a sophisticated afternoon treat. For a summer twist, serve alongside a scoop of mastic or vanilla bean ice cream. Arrange on a silver platter with other dried fruits like apricots for a festive Halal dessert spread.