Şekerpare are delicate, buttery semolina cookies baked until lightly golden, then drenched in sugar syrup. The secret to their ideal texture is simple: hot cookies meet cold syrup, and every bite turns moist, tender, and fragrant.
Ingredients
- All-purpose flour — 2 1/4 cups | 270 g
- Unsalted butter, softened — 1/2 cup + 2 tbsp | 130 g
- Powdered sugar — 3/4 cup | 100 g
- Semolina — 3 tbsp, heaped | 3 tbsp, heaped
- Vanilla sugar — 1 packet | 1 packet
- Egg — 1 | 1
- Baking powder — 1 tsp | 1 tsp
- Egg yolk for brushing — 1 | 1
For the syrup:
- Sugar — 2 cups | 400 g
- Water — 2 1/2 cups | 600 ml
Step-by-Step Recipe
- Syrup. Combine the sugar and water in a saucepan, bring to a boil over medium heat, then reduce the heat and simmer for 10–12 minutes without a hard boil. Remove from the heat and let cool completely to room temperature; you may chill it slightly in the refrigerator.
- Preheat the oven to 356°F | 180°C. Line a baking sheet with parchment paper.
- Dough. Cream the softened butter with the powdered sugar until smooth and pale.
- Add the egg and vanilla sugar, then mix until fully combined.
- Stir in the semolina, then sift in the flour with the baking powder and knead into a soft, pliable dough. It should not stick much to your hands.
- Shape 18–22 small balls, place them on the baking sheet, and gently flatten them. If you like, mark the tops with a fork.
- Brush the surface with egg yolk.
- Bake for 20–25 minutes, until evenly golden.
- Pour the cold syrup over the hot cookies right away, either directly on the tray or transferred to a rimmed dish, and distribute it evenly.
- Let stand for 45–60 minutes to absorb the syrup. Serve warm or completely cooled.
Nutritional Value
| Serving | 1 cookie (out of about 20) |
| Calories | 190 kcal |
| Protein | 3 g |
| Fat | 7 g |
| Carbohydrates | 30 g |
| Sugar | 17 g |
| Fiber | 1 g |
| Sodium | 35 mg |
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Tips and Variations
- Perfect soaking: always combine hot cookies with cold syrup. If both are warm, the tops soften too much while the centers stay dry.
- Dough texture: if it seems crumbly, work in 1–2 tsp water or milk; if it feels sticky, add a pinch of flour. Do not add too much flour or the cookies will lose their crumbly texture.
- Sweetness: for a less sweet result, you can use less syrup or cook it with 50–80 g less sugar. The texture will still turn out well.
- Decoration: if you like, make a pattern with a fork before baking or place half a walnut on top of each cookie. This is optional.
- Storage: keep şekerpare in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving.
FAQ
Why do şekerpare crack during baking?
Most often the dough is overworked with flour or lacks moisture. Mix gently and add flour gradually until the dough is soft and pliable. Brushing with egg yolk and baking at 356°F | 180°C without overheating also helps.
Can I reduce the amount of sugar in the syrup?
Yes, reduce the sugar by 50–80 g. The cookies will be less sweet but still soak up nicely. You can also use only part of the syrup when pouring.
What can I use instead of semolina?
Semolina gives şekerpare their signature crumbly bite. Replacing it with flour will make the texture denser. If you do not have semolina, substitute it 1:1 with flour, but do not overwork the dough.