Sekerpare
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 145.4
- Total Fat: 5.1 g
- Cholesterol: 18.4 mg
- Sodium: 33.3 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.5 g
- Protein: 1.8 g
View full nutritional breakdown of Sekerpare calories by ingredient
Introduction
A classical Turkish desert. Surprisingly easy to make. A classical Turkish desert. Surprisingly easy to make.Number of Servings: 50
Ingredients
-
Dough:
250 gr unsalted butter
1 cup powder sugar
4 tbsp semolina
2 tbsp coconut flakes
2 eggs
1 packet sugared vanillin
1 packet baking powder
4 cups white flour
Sirop:
3 cups granulated sugar
3.5 cups tap water
Juice of half a lemon
Directions
Prepare the sirop first adding sugar and water together. Boil for 10 minutes. Add lemon juice. Boil for another 5 minutes. Remove from heat. Let stand in room temperature.
For the dough, add all ingredients except the flour. Cut butter in squares. Work the dough adding flour as you go. When the dough is good to handle, break off 20-24 gr pieces. Roll into balls, flatten a bit and place in baking bin (oven tray). Stick one almond (or hazelnut, walnut, cashew to your liking) into the center of each cookie.
Preheat the oven to 180 degrees Celcius. When hot, place the tin in the middle of the oven. Cook for about 25-30 minutes until the cookies are golden.
Take cookies out of the oven. Let stand for 3 minutes. Add the sirop to the cookies. Cover with another oven bin of the same size. Wait until cool to serve. Will preserve well for up to 5-6 days. Best the next day.
Serving Size: Makes 50 pieces of about 20-25 gr cookies.
Number of Servings: 50
Recipe submitted by SparkPeople user TAZEZENCEFIL.
For the dough, add all ingredients except the flour. Cut butter in squares. Work the dough adding flour as you go. When the dough is good to handle, break off 20-24 gr pieces. Roll into balls, flatten a bit and place in baking bin (oven tray). Stick one almond (or hazelnut, walnut, cashew to your liking) into the center of each cookie.
Preheat the oven to 180 degrees Celcius. When hot, place the tin in the middle of the oven. Cook for about 25-30 minutes until the cookies are golden.
Take cookies out of the oven. Let stand for 3 minutes. Add the sirop to the cookies. Cover with another oven bin of the same size. Wait until cool to serve. Will preserve well for up to 5-6 days. Best the next day.
Serving Size: Makes 50 pieces of about 20-25 gr cookies.
Number of Servings: 50
Recipe submitted by SparkPeople user TAZEZENCEFIL.
