Eggless Sekerpare from Turkey is my choice for S. These soft cookies are soaked Sugar Syrup. I was planning to make these on Friday, time simply passed and I finally ended up baking it only today.
I adapted these from Sandhya’s, however mine were not completely dry though, even after drying it for a while. I loved the taste though and I think I will be completely it myself.
Today is S for Sekerpare from Turkey
In the ABC Bake around the World series:
A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
I for Ischler Cookies are from Austria
J for Johnny Cake from Belize
K for Kugelhopf from Europe
L for Lekach from Germany
M for Mupotohayi | Chimodho from Zimbabwe
N for Nutella Chocolate Chip Cookies from Italy
O for Oatmeal Raisin Cookies from Scotland
P for Peanut Cookies from China
Q for Qurabiya from Iran
R for Russian Rose Bread from Russia
Step by Step Pictures for Eggless Sekerpare
Eggless Turkish Sekerpare
For the cookies
1 & 1/4 cup All Purpose Flour
1/4 cup Semolina / Rava / Sooji
1/4 cup (fine) Sugar
5 tbsp Butter soft
1/4 cup Curds Yogurt
1/ 2 tsp Baking Powder
A Pinch Salt
Almonds to garnish
For the syrup
3/4 cup Sugar
1 cup Water
1 tsp Lemon Juice
How to make Sekerpare
To make the sugar syrup:
In a saucepan, combine the sugar and the water, cook it in low to medium heat.
When the sugar melts and the syrup comes to a boil, add the lemon juice and let it boil for 5 minutes until it gets slightly syrupy.
Turn off the flame and let the syrup cool down to room temperature.
To make the cookies:
In a mixing bowl, add the softened butter, sugar. Whisk with a mixer to beat well.
Next add the curds, continue to beat.
Pulse the semolina for couple of times, add to the bowl, beat again.
Next add the flour, baking powder and salt. Then add more flour to get a non sticky dough.
Preheat the oven to 185C. Line a baking tray with parchment.
Divide the dough to 12 equal balls and flatten them slightly with your hands and place them on the baking tray.
If you wish to garnish, press an almond on top. Bake the cookies for about 25 minutes until they are slightly brown.
Remove the cookies on a tray, spoon the cool sugar syrup over the warm cookies.
Add all the sugar syrup and keep spooning the syrup on the cookies couple of times, till all the syrup is used.
Let it dry away, the cookies would have absorbed all the syrup.