Saturday, June 16, 2012


I don't know if calling this desert "Serkerpare" is a good idea because it is quite different than the autehentic Sekerpare.  I called it that because it has the same main ingredients except this one has much less calories and the coconut gives it a nice texture which is not used in Sekerpare.  There are a couple of important things to remember when making this recipe.  First, it must be made 1 day ahead to rest for 24 hours but not in the fridge.  Second, when syrup and cookies are combined syrup must be warm and cookies must be hot.  It works really well if you make the syrup and set it aside before you start the cookies.  Once the cookies are out of the oven, let them rest for 5 minutes and pour a couple of tablespoons of syrup over them and cover the cookies with another cookie sheet.  I use a deep glass pan for the first batch.  This way the syrup can be poured and it can be covered easily with another cookie sheet.

1 small tub of margarin (250 gr), room temperature
1 cup icing sugar
4 tablespoons semolina
2 tablespoons coconut (sweetened, small cut is fine)
2 eggs
3 cups flour
1 package vanilin sugar
2 teaspoons baking powder

2 cups sugar
2 cups water
1 tablespoon lemon juice
Ground natural pistachios and coconuts. 
Makes 25 - 30 cookies
  • First make the syrup by combining sugar and water.  Bring to boil.  Add lemon juice.  Reduce heat to medium and cook for 20 minutes.  Set aside
  • Make the cookies.  Mix egg and powdered sugar together.  Add all of the ingredients of the cookies except the flour and mix well.
  • Add flour a little at a time and make a soft doug
  • Spray the pan and make small round cookies in your hands and put on a pan
  • Cook at 350 degree preheated oven until the cookies are golden brown on the top
  • Once ready, take out of the oven.  Let it rest for 5 minutes.  Pour a couple of tablespoons of syrup over the cookies with a tablespoon.  Cover the pan with another pan.
  • Once all the cookies are done pour remaining syrup over all of them evenly and cover with a pan and let it sit overnight at room temperature
  • Decorate when ready to serve