These classic Turkish cookies have a tender, crumbly texture and soak up plenty of syrup. Their soft semolina dough is topped with hazelnuts, making them a favorite for everyday meals and holiday gatherings.
Bring the sugar and water to a boil in a saucepan. Reduce the heat and simmer for 10 minutes, then add the lemon juice and turn off the heat. Let the syrup cool to room temperature. Pour warm syrup over the hot cookies.
Beat the softened butter and powdered sugar together. Add the egg and mix. Stir in the semolina and baking powder, then gradually add the flour until a soft dough forms that does not stick to your hands. Do not overknead.
Pinch off walnut-sized pieces of dough and roll them into balls. Flatten slightly and press a hazelnut onto each one. Arrange them spaced apart on a parchment-lined baking sheet; they will puff as they bake.
Bake on the middle rack of an oven preheated to 170°C / 340°F for about 25 minutes, until lightly browned on top. The middle rack helps keep the bottoms from burning.
Spoon the warm syrup over the hot cookies as soon as they come out of the oven. Tilt the baking sheet gently so the syrup reaches each cookie, then let them soak for at least 1 hour. Serve at tea time.
For the syrup to soak in well, the cookies should be hot and the syrup warm. If both are hot, the cookies will not absorb the syrup and their surface may stay wet. Make the syrup ahead and let it cool. Contains gluten (flour and semolina), eggs, and dairy (butter); the hazelnut topping contains tree nuts.
Basit ama nefis bir sonuç. Eline sağlık, tam kıvamında olmuş. Lezzeti gerçekten güzelmiş.
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