Turkish Syrup-Soaked Semolina Cookies (Şekerpare)

Instructions

1. 1

   Prepare your workstation. Bring 100 g unsalted butter and 1 egg to room temperature. Lightly grease a baking dish (around 20x30 cm) with butter. Preheat your oven to 180°C. Finely chop 25 g raw pistachios for garnish.

2. 2

   In a medium saucepan, combine 300 g granulated sugar and 350 ml water over medium heat. Stir with a wooden spoon until dissolved. Bring to a simmer, add 15 ml fresh lemon juice, and boil gently for 10 minutes until slightly syrup-like. Remove from heat to cool down.

3. 3

   In a mixing bowl, combine 100 g softened butter, 50 g granulated sugar, and 1 egg. Whisk until creamy. Stir in 60 g fine semolina. Gradually sift in 220 g all-purpose flour, kneading with your hands for 3 minutes until a soft, pliable dough forms that does not stick to hands.

4. 4

   Pinch the dough into 12 equal balls (about 40 g each). Roll each ball between your palms and shape into an oval with tapered ends. Arrange them in the greased baking dish, leaving 2 cm of space between each piece. Gently press a cross pattern onto each top using a fork.

5. 5

   Bake on the middle rack of the preheated oven at 180°C for 22 to 25 minutes until deep golden brown on top and firm. If they darken too quickly, cover loosely with foil. Remove safely using oven mitts.

6. 6

   While the cookies are right out of the oven, slowly ladle all the lukewarm syrup evenly over them. Let sit at room temperature for at least 30 minutes until fully absorbed and soft. Garnish with 25 g chopped pistachios and serve warm or at room temperature.