Şekerpare (Turkish Semolina Biscuits in Lemon Syrup)
Why this recipe works
- Proper syrup soaking: Spoon warm lemon syrup over the biscuits while they are still hot so the crumb absorbs it evenly and turns glossy.
- Balanced sweetness: Lemon juice and peel lift the sugar syrup, keeping the finished biscuits sweet but not flat.
- Good for preparing ahead: The biscuits hold well once soaked, making them practical for serving later the same day or after chilling.
Get the most out of this recipe
Timing notes
- Let the syrup settle: Allow the biscuits to stand until the syrup has soaked in fully; a slightly longer rest gives a softer, more cohesive texture.
- Serve at room temperature: If chilled, bring the biscuits back to room temperature before serving so the butter-rich crumb tastes softer and more aromatic.
Texture tips
- Add syrup gradually: Spoon the syrup over a little at a time rather than flooding the tray, allowing the biscuits to absorb it evenly.
- Use fine semolina: Fine semolina gives şekerpare their delicate, slightly sandy crumb; a coarser grind will make the texture more rustic.
Ingredient notes
- Butter matters: Softened unsalted butter helps create a smooth dough and lets you control the sweetness and seasoning of the biscuits.
- Adjust the lemon gently: Use a little less lemon juice for a milder syrup, but keep some citrus to balance the sweetness.
- Press in the almonds before baking: Adding the blanched almonds before the tray goes into the oven helps them settle neatly into the tops.
Serving ideas
- Serve with tea: Strong black tea balances the syrupy sweetness and is a natural pairing for these Turkish biscuits.
- Serve with coffee: Unsweetened coffee works well alongside the buttery crumb and lemon-scented syrup.
Equipment you'll need
Ingredients
Syrup
Biscuits
Instructions
- Put 200 g caster sugar and the water in a saucepan. Use a vegetable peeler to take a few strips of lemon peel, then squeeze in 1 tbsp lemon juice and add the peel to the pan. Bring to the boil, then simmer for 10 minutes until slightly syrupy; set aside to cool to warm.
- Heat the oven to 180°C (355°F). Line a baking tray if you like, or simply leave it unlined. Set the blanched almonds aside for topping.
- In a mixing bowl, beat the unsalted butter and 80 g caster sugar until smooth and creamy. Beat in the egg until fully combined. Stir in the fine semolina.
- Whisk the plain flour with the baking powder, then add to the bowl. Mix to a soft dough that holds together; if it feels sticky, let it sit for 2 minutes so the semolina hydrates. Divide into 12 pieces and roll into smooth ovals.
- Arrange the biscuits on the tray with a little space between them. Press one blanched almond into the top of each. Bake for 18 to 22 minutes until lightly golden and set.
- Remove the tray from the oven and, while the biscuits are still hot, spoon the warm syrup over them a little at a time. Let them stand for at least 10 minutes, turning once if needed, until glossy and softened. Serve once the syrup has soaked in.
Recipe notes
Tips
- For the best soak, keep the syrup warm and the biscuits hot; the temperature contrast helps them absorb evenly.
- If serving to anyone who is pregnant, elderly, or immunocompromised, use eggs with a recognised food safety standard and bake the biscuits until fully set and lightly golden.
Substitutions
- Replace the blanched almonds with chopped blanched almonds pressed on top for a more rustic finish.
- Replace the lemon with a smaller amount of lemon (use less juice) for a milder citrus note.
Storage
- Refrigerate up to 5 days
- Store in an airtight container in the fridge for up to 5 days; bring to room temperature before serving. Freeze in a single layer, then transfer to a container for up to 2 months; thaw overnight in the fridge.
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Recipe overview
- Servings: 12 pieces
- Yield: şekerpare biscuits
- Total time: 1h (25min active)
- Difficulty: Easy
- Cuisine: Turkish
-
Allergens:
Almonds Eggs Gluten Milk Tree nuts Wheat
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