Ingredients
Syrup
- Sugar 850 gr
- Water 1 litre
- Lemon 2 tablespoons of juice
Sekerpare
- Semolina thin 4 tablespoons
- Coconut powder 2 tablespoons
- Butter 250 gr at room temperature
- Cater sugar 180 gr
- Eggs 3 items
- Baking powder 1 teaspoon
- Vanilla 1 item
- Cocoa 4 tablespoons
- Self-raising flour 500-600 gr
- Hazelnuts crumbled for garnish
Instructions
Prepare the syrup:In a pan add the water and the sugar,boil for minutes at high heat, add the lemon juice and boil it for minutes,then let it warm
To make the sekerpare :In a bowl add the butter,the caster sugar and the remaining ingredients except the hazelnuts,a yolk and add gradually in the mixture the flour(approximately 500 gr but maybe it needs a little more).Knead until the dough is fluffy and soft.Form small dough balls and place them in roasting pan with baking sheet leaving a little space apart from each dough ball so as not to stick together.Put half a hazelnut in the middle of each.Brush them with the beaten yolk,slightly diluted with a little olive oil and bake at 180 degrees for 15-20 minutes but not more so as not to dry.When you remove them from the oven, pour on the hot sekerpare the warm syrup.Leave them in the roasting pan for a while till the syrup is well absorbed and they are ready to enjoy them.
