A classic Turkish dessert: buttery semolina cookies topped with an almond and soaked in cold syrup straight out of the oven. They melt in the mouth alongside a glass of tea.
Ingredients
Instructions
- 1
For the syrup, bring 125 g sugar and the water to a boil in a small pan; simmer on low heat for 5 minutes, add the lemon juice, cook 1 more minute and let cool completely.
- 2
Preheat the oven to 180 °C. Beat the butter and 40 g sugar for 2-3 minutes until creamy, then mix in the egg.
- 3
Add the flour, semolina and baking powder and bring together into a soft, non-sticky dough; do not overwork it.
- 4
Divide the dough into 8 equal pieces, roll into balls, flatten slightly on a lined tray and press an almond into the centre of each.
- 5
Bake for 20-25 minutes until golden on top.
- 6
Pour the cold syrup over the hot cookies as soon as they come out of the oven; let them soak for at least 2 hours before serving.
Nutrition
Per serving
| Calories | 332 kcal |
|---|---|
| Protein | 4 g |
| Carbs | 54 g |
| Fat | 12 g |
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