Product Description

ingredients

1 small lemon

115 gr / 4 oz. / ½ cup sugar

125 gr / 4 ½ oz. unsaid butter

300 gr / 10 ½ oz. / 2 simple cups (universal flour)

95 gr / 3 ¼ oz. / ½ cup of fine gray

2 eggs

15 ml / 1 tablespoon. baking powder

30 ml / 2 tablespoons. light olive oil (and a little extra to grease baking tray)

20 almonds or white peanuts

Little bowl with cold water (to help model sekerpare bins)

For syrup:

1 small lemon juice

345 gr / 12 oz. / 1 ½ cup sugar

480 ml / 16 fl. oz. / 2 cups of water

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Instructions

Preheat oven to 180 C / 350 f / gas brand 4

First make the syrup. Laugh the lemon peel in a bowl and set it aside for the dough.

Tighten the lemon juice in a cup.

Combine 345 gr / 12 oz. / 1 ½ cup sugar and 480 ml / 16 fl. oz. / 2 cups of water in a heavy pan over medium heat and bring to a boil. Mix and allow the sugar to dissolve.

Add the lemon juice, reduce the heat and boil for another 15 minutes for the syrup to thicken slightly. Turn off the heat and allow the syrup to cool.

Now let’s make the dough. Gently melt the butter in a small saucepan over low heat (or cut into small pieces and melt in the microwave for 30 – 40 seconds, stirring halfway).

We sift the flour into a large bowl and mix the gray. Make a fountain in the middle and pour the butter. Mix the 2 eggs, 115 gr / 4 oz./½ cup sugar, lemon peel, 2 tablespoons. light olive oil and baking powder.

Knead 5 minutes, until you get a soft and wet dough. Cover with a damp cloth and set aside to rest for 15 minutes.

You have a small bowl with cold water nearby. Knead the dough again for 5 minutes. Then gently wet your hands with cold water and divide the dough and form into twenty ping ping size balls.

Grease a baking tray with a little light olive oil (about 1 tablespoon) and place the sekerpare dough balls side by side, making sure you leave extra space to expand. Press slightly down on each ball to flatten you easily.

Push a almond or peanut in the center of each sector ball.

Bake in the preheated oven for 20 – 25 minutes, until they start to become light brown.

Remove separe from the oven and pour cooled syrup over hot snacks. Allow to cool and leave the sekerpare cookies to absorb the syrup for 15 minutes; will become soft and delicate.

Serve chilled Secrece with Turkish tea or coffee. You can keep sekerpare cookies covered in a container at room temperature for 2-3 days.

Notes

Some tips for a successful sekerpare: 1) Make sure you leave enough space between each sekerpare on the baking tray as they extend during baking. 2) First prepare the syrup, because it must cool down. Pour the syrup cooled over the hot sekerpare and leave the sekerpare cookies to absorb the syrup as they cool. Once the whole syrup absorbed, Sekerpare will be soft enough and early to eat with a fork.

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Allergy information

Gluten, nuts, egg

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ingredients

gris, wheat flour, vegetable oil, sugar, egg, water, peanuts

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Nutritional information

Average percentage of 100g

Energy 509 Cal

Protein 9.15 g

Carbohydrate 54.30 g

of which sugar 15.15 g

fat 28.42 g

of which saturated fatty acids 18.24 g

Dietary fibers 6.91 g

Sodium 0.02 g