Sekerpare cookie from Turkey

Posted by dbrewer on 29 November, 2014

Here in Holland we are getting ready for the traditional Sinterklaas celebration on the 5th of December. Just like Santa he gives away presents on the eve of his birthday. But unlike Santa he likes a bit of a tease and sends poems in which bad habits, embarrassing incidents are mildly mocked. Often poems will be accompanied by a ‘surprise’ – a mock present that goes with the poem’s theme. We will eat the traditional speculaas cookie (click for my speculaas recipe) and marzipan molded in very realistic shapes like apples, piglets, mushrooms and even french fries. Mulled ‘bishops’ wine and hot chocolate are the drink of choice during Sinterklaas evening. This week’s cookie is one from Sinterklaas’s country of birth: Turkey. Just like the famous baklava the sekerpare cookie is drenched in a sweet lemony syrup after baking. The cookie turns a little soft because of the sweet liquid but is firm enough to serve easily. The flour is mixed with a little bit of semolina that gives the cookie a nice bite. It goes really well with all the little glasses of sweet and lightly bitter tea that are served everywhere in Turkey, but I am sure they will go just as well with hot chocolate, mulled wine and surprises. If you like this cookie, try my variation with traditional Dutch speculaas spices.

______________________

Sekerpare cookie from Turkey

for about 40 cookies

sekerpare ingredients

for the syrup

750 grams sugar (3¾ cups)

1 liter water (4 cups)

1 tablespoon lemon juice

for the dough

250 grams soft unsalted butter (2⅓ sticks)

125 grams icing sugar (¾ cup)

2 eggs

125 grams semolina (¼ cup)

1 teaspoon baking powder

1 teaspoon vanilla essence or ¼ teaspoon vanilla powder

pinch of salt

450 grams flour (3 ¼ cups)

40 hazelnuts

making syrup

Make the syrup by bringing the sugar and water to the boil. Leave to boil for about 5 minutes, add the lemon juice and leave to cool.

butter and sugar

Preheat the oven to 180°C/ 350°F.

With an electric mixer beat the butter with the icing sugar until light and creamy.

add eggs

Add the eggs and beat until fully incorporated.

semolina

Mix in the semolina.

all the ingredients in a bowl

Add the baking powder, the salt, the vanilla and the flour.

a soft dough

Form into a soft ball of dough.

ready for the oven

Roll little balls of about 25 grams of the dough.

Put them on a cookie sheet covered with baking paper and press a little hole in the middle of each ball. Put a hazelnut in every hole and bake in the middle of the oven for about 25 minutes or until light brown.