A Novruz-table staple in Azerbaijan, shekerchoreyi is made by twisting strips of a delicate buttery dough into rings before baking. It is baked at a gentle heat so the cookies stay pale gold rather than deeply browned.
Beat the room-temperature butter with the icing sugar until smooth and light. Add the egg, yoghurt, vanilla and salt and mix. Work in the flour a little at a time until you have a soft dough that does not stick to your hands.
Pull off small pieces of dough and roll each into a finger-thick strip, fold it in half and twist the ends to form the traditional Azerbaijani ring shape.
Bake in an oven preheated to 160°C until the tops turn pale gold; do not let the cookies turn deep brown.
Do not twist the dough too tightly; looser shapes open up more evenly as they bake. If your oven runs hot the cookies can darken within minutes, so watch the first batch closely. Allergens: contains wheat (gluten), milk and dairy, egg.
The cookies should stay pale; take them out the moment they begin to darken. You can also scatter a few sesame seeds on top just before baking if you like.
Admin DadaGastro · verified in test kitchenHamuru pudra şekeriyle çırparken yeterince havalandıramadım galiba, şerit burma aşamasında sürekli kırıldı ve düzgün halka olmadı. 160 derecede 13 dakika pişirdim ama kenarları benim fırınımda daha çabuk koyulaştı, bir dahaki sefere ısıyı biraz düşüreceğim.
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