Şekerpare (Soft Semolina Cookies in Syrup)

Make the syrup first and let it cool completely: boil the sugar, water and lemon juice, then simmer 10 minutes until slightly thickened. Set aside to go cold.

💡 As with all Turkish syrup sweets, cold syrup meets hot cookies — never the other way round.

Beat the softened butter and sugar until pale and creamy.

Beat in the whole egg and the extra yolk until smooth.

Mix the semolina, flour and baking powder together.

Add the dry mix to the butter and bring it together into a soft, non-sticky dough, working it as little as possible.

💡 Over-kneading develops the flour and turns the cookies hard — stop as soon as it comes together.

Let the dough rest 15 minutes.

Pinch off walnut-sized pieces and roll each into a smooth ball.

Sit them a little apart on a lined tray and press each gently into a fat disc.

Press an almond into the top of each if using, and mark a shallow line with a fork.

Bake at 170°C for 20–25 minutes until golden on top and firm.

As soon as they come out of the oven, ladle the cold syrup over the hot cookies.

They will look like they're swimming — leave them 30–40 minutes to drink up the syrup until soft and moist right through.

Serve at room temperature.