Turkish Sekerpare (Semolina Cookies)

  • Prep Time

    10 Minute

  • Cooking Time

    50 Minute

  • Serving


  • Non Veg
  • Eggs
  • Middle Eastern
  • Celebrations

Come Christmas, the prime time for baking cookies and you can’t miss the aroma of homemade Turkish Sekerpare (Semolina Cookies) baking in the oven. Prepared from Laila Semolina Coarse, these tender and moist Semolina cookies steeped into zesty sugar syrup will simply melt into your mouth. Surprise your kids by baking them in different shapes of edible Christmas gifts.


  1. Begin with making the syrup as it needs to be cooled down before pouring on cookies.
  2. Combine water and sugar in a heavy bottomed saucepan and bring the mixture to a boil over medium flame.
  3. Gently simmering the heat, stir in lemon juice and continue to boil for 10-15 minutes and then keep aside to cool.
  4. Preheat the oven to 180 C and start preparing for the dough.
  5. Into a large mixing bowl, sift white flour, semolina and baking powder. Making a well in the centre, pour in melted butter, eggs and powdered sugar; knead them into a dough until smooth and non-sticky.
  6. Let it rest for about 15 minutes covered with a damp cloth.
  7. Pinching them off with hands, divide the dough into 25-30 walnut sized balls and line them up side by side on a greased baking tray by keeping enough space in between.
  8. Gently press the top of each Sekerpare ball to place hazelnut or walnut in the centre.
  9. Bake them in the preheated oven until golden brown for about 20-25 minutes. Remove the tray from oven and pour cooled syrup over the cookies while still hot.
  10. Let the cookies cool down to room temperature to completely absorb the syrup and become soft.
  11. When cooled, Sekerpare are read to be served with Turkish tea or coffee.


For Dough

  • 400g Laila White Flour
  • 100g Laila Semolina Coarse
  • 120g unsalted butter
  • 100g powdered sugar
  • 1 egg
  • 1 tbsp baking powder
  • 1 tbsp vegetable oil (for greasing)
  • Almonds or Hazelnuts (for garnishing)


For Syrup

  • 1 tbsp lemon juice
  • 400g sugar
  • 500ml water