For the alphabet T, we travel to Turkey, officially The Republic of Turkey. It is a transcontinental country with a smaller part of it in southeastern Europe and larger part of it in western Asia. Turkey shares its boundaries with eight countries. Bulgaria in nothwest, Greece in west, Georgia in northeast, Armenia, Iran and Azerbaijaniexclave of Nakhchivan in the east and Iraq and Sria in southeast. It also has the Mediterranean sea in the south, the Aegean sea in the west and Black sea in the north.
Today morning I wrote about making two cookies and this is one of those two, the other being the Swiss Chrabeli. My favourite was this sekerpare. Though these cookies don’t look as cute as the chrabeli, they tasted so nice. Please don’t confuse this with our Indian deep fried snack shakarpare. Though the only similarity is soking them in sugar syrup, they are so different. When I first read about this recipe, I was so much skeptical to try it out. I have never poured sugar syrup on cookies and didn’t know how they would turn. But still the recipe interested me so much that I tried it at 5am this morning. Please excuse the poor snaps as I was trying to take snaps before sun rise. The cookie dough has semolina in it and this remins me of the Basboussa I have made earlier. Basboussa is bakes as a cake while sekerpare is baked as a cookie. But they taste similar. The cookies while coming out of oven are crispy. Cool syrup is poured over hot cookies and let to soak. After some time the cookies take up all the syrup and become soft. When you take a bite, you will get the crispy nut on top and soft sugar syrup soaked cookie and together it was fantastic. This is my most favourite cookie in all the cookies I baked this month. Hubby felt that these were so sweet but I didn’t mind. But during evening when I tasted it it was less sweet and the cookie had developed a nice flavour.
Recipe Source: Give Recipe
Makes 20 cookies
For The Cookies:
Sooji/ Semolina-1/4 cup
Baking Powder-1/2 tsp
Pistachios for topping
For The Syrup:
Water- 1/2 cup
First make the sugar syrup and allow it to cool completely before baking the cookies.
Add water to sugar and bring it to boil.
Simmer and let it boil for 10 minutes until thick and syrupy.
Set aside to cool.
Preheat oven to 160°C.
In a bowl cream together butter and sugar.
Add the curd and beat until fluffy.
Add the flour, sooji and baking powder.
Make small balls out of the dough and press to make a cookie.
Arrange on a greased baking tray.
Top each cookie with a pistachio nut.
Bake for 20 minutes or until golden.
Arrange the baked cookies on a plate and pour cool syrup on top of each cookie.
After some time the cookie would have absorbed all the syrup.
Serve along with a cup of coffee.
For The Cookies
- Flour-1 cup
- Sooji/ Semolina-1/4 cup
- Sugar-1/4 cup
- Curd-1/8 cup
- Butter-1/3 cup
- Baking Powder-1/2 tsp
- Pistachios for topping
For The Syrup
- Sugar-1/3 cup
- Water- 1/2 cup
- First make the sugar syrup and allow it to cool completely before baking the cookies.
- Add water to sugar and bring it to boil.
- Simmer and let it boil for 10 minutes until thick and syrupy.
- Set aside to cool.
- Preheat oven to 160°C.
- In a bowl cream together butter and sugar.
- Add the curd and beat until fluffy.
- Add the flour, sooji and baking powder.
- Make small balls out of the dough and press to make a cookie.
- Arrange on a greased baking tray.
- Top each cookie with a pistachio nut.
- Bake for 20 minutes or until golden.
- Arrange the baked cookies on a plate and pour cool syrup on top of each cookie.
- After some time the cookie would have absorbed all the syrup.
- Serve along with a cup of coffee.
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