250gr unsalted Butter (room temperature)
300gr of sifted Flour
1 teaspoon of Baking Powder
150gr Icing Sugar
2 Egg Yolks (room temperature)
20 blanched Almonds
For the syrup:
480ml of Water
450gr of Sugar
2 tablespoons of Lemon Juice
How to prepare
Preheat the oven to190˚C.
Add all the syrup ingredients to a pan, boil for 15 minutes then set aside until warm.
Cream the butter and icing sugar, add the egg yolks and mix well using your hands.
Pour in the semolina and very slowly add the flour to avoid clumps.
This will give you a very soft and light coloured dough.
Cover with cling film and set aside for 15 minutes.
Form the dough into 16 small balls, place on a baking tray and lightly press down on the top of each one.
Place an almond on the centre and bake for approx. 20-25 minutes until a light brown colour.
Remove from the oven and use a tablespoon to pour on warm syrup while the balls are hot.
Repeat this process several times then let them stand for 10-15 minutes to soak up the syrup.
Use a spatula to place them on a serving plate and once cool cover with cling film and place in the fridge.
Sekerpare is best eaten cold.