How To make Lemon Semolina Cookies
2 Lemons; (2 to 3)
1/2 lb Unsalted butter
1/4 ts Vanilla extract
2 c Sugar
1 ts Salt
1 Egg
3 c Semolina
1 c All purpose flour
1/4 c Sugar
(to dust cookies) (1) Remove the zest, and juice from at least 2 lemons to have 2 tablespoons peel and 1/2 cup juice. Set aside. (2) Cream the butter, vanilla, sugar and salt. Add the egg, lemon juice and zest, and beat until just combined (3) Divide dough in half, forming 2 balls. Wrap balls in plastic and chill for one hour. Keeping dough refrigerated between steps, roll each ball into a log 10 1/2 inches long. It will be about 2 inches in diameter. (4) Set oven to 325 degrees. (5) Cut 1/4 inch slices and lay out on plastic wrap, sprinkle lightly with sugar, roll lightly with rolling pin to press in sugar (or use the bottom of a glass for this step). Lay cookies on unbuttered baking sheet, reforming with fingers to make nice even rounds. Chill 10 minutes or until firm. (6) Bake in the center of the oven about 10 minutes or until surface starts to crack slightly. (Not big cracks like crinkle cookies get, more like a change of texture.) Let cool some before removing from baking sheets. They are very tender while hot. Will be chewy at first, but will harden as they cool. From Michael Roberts, Guest Chef on Prodigy 4/26/91, recipes for cookies served at Trumps, his LA restaurant. Note: I severely edited his instructions, removing several 'in the oven' and 'in the refrigerator' phrases and working on marble or wooden surfaces. All items in ( ) and some other words here and there are my additions. His instructions did say make a 2" diameter roll, slice 1/2" thick, and this makes 7 dozen cookies?! Couldn't go along with his arithmetic on that, so changed it to the way I did them. I did NOT alter his ingredients list. Millie Othman -----
How To make Lemon Semolina Cookies's Videos
Turkish Semolina Cookies in Syrup Recipe - Şekerpare Recipe - My kitchen Yemek Tarifleri
Turkish Semolina Cookies in Syrup Recipe - Şekerpare Recipe
For The Syrup;
Ingredients:
* 3,5 cups of sugar (I used unrefined cane sugar)
* 3.5 glasses of water
* A few drops of lemon juice
Instructions:
* Put sugar and water into the pot.
* Cook them until boiling.
* After boiling, reduce the bottom of the stove and cook for 15 more minutes.
* Drop a few drops of lemon and cook for 2-3 more minutes.
* Let the syrup cool.
For The Cookies
Ingredients:
* 4 cups of flour (a little more if needed) (I used spelt flour type 630)
* 5 tablespoons of semolina
* 1 packet of soft butter (250 g)
* 2 eggs
* 1 cup of powdered sugar
* 1 packet of baking powder
* 1 packet of vanilla
* Hazelnuts or almonds
Instructions:
* Put room temperature soft butter and powdered sugar into a bowl.
* Mix them well.
* Add 1 whole egg and 1 egg white.
* Mix them well.
* Add semolina and mix it.
* Add vanilla, baking powder and flour.
* Knead them. (Flour is added in a controlled manner.)
* Take walnut-sized pieces from the dough and make them small balls.
* Put them on a tray.
* Spread egg yolk on them.
* Put an almond or hazelnut on each.
* Cook in a pre-heated oven at 180 degrees for about 20 minutes.
* Pour cold syrup over the hot cookies.
* Rest cookies for 3-4 hours in syrup.
* Serve them cold.
Bon Appetit!
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Best Semolina Cookies ❤ You must try
The Ingredients:
350 grams Butter
50 grams Ghee
2 eggs
4 cups flour
1 Tsp Vanilla
1/2 cup Semolina
2 Tsp baking powder
1/2 cup powder sugar
1/2 cup coconut powder
The Syrup:
3 cups sugar
1 Tsp Vanilla
2 cups water
1/2 piece of Lemon
Semolina Biscuits/Sugee Biscuits 苏芝饼/苏吉饼
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Ingredients 材料 :
200g butter (牛油)
140g (1 cup) icing sugar (糖粉)
160g (1 cup) semolina/ sugee flour (苏芝粉)
200g (1 1/2 cups) plain flour (普通面粉)
1/2 tsp baking soda (苏打粉)
1/2 tsp salt (盐)
Bake in a preheated oven at 180°C for 15 minuets.
放入预热烤箱以180°C上下火烤15分钟。
Easy lemon semolina cake
So, How to make semolina cake? It's easy and simple.
➳ Please include subtitles in your language ????
Ingredients
- 280g semolina
- 400ml buttermilk
- 150g sugar
- 1 egg (medium)
- 100g butter
- 4g salt
- 6g baking soda
- juice of 1 lemon (~50 grams)
- zest of 1 lemon
Cooking preparation
1. Preheat the oven to 180ºС
Cooking step-by-step
1. Add the semolina to the buttermilk
2. Leave for 2 hours, the semolina should swell well
3. Beat the egg with sugar
4. Add melted butter, salt, juice of 1 lemon (50 grams) and zest of 1 lemon.
5. Stir the mixture
6. Add the mixture to the swollen semolina
7. Add baking soda
8. Mix thoroughly
9. Cover the parchment in the baking dish
10. Pour the batter into the baking dish
11. Bake for 35-45 minutes at 180ºС or until golden brown
12. Check the readiness with a wooden stick
13. You can serve the semolina cake warm or completely cooled
Just try our recipe - Bon appetit!
#semolinacake #ravacake #semolinacakerecipe #ravacakerecipe
0:00:00 Lemon semolina cake
0:00:08 Kefir or buttermilk
0:00:14 Add semolina to the buttermilk
0:00:23 Stir thoroughly
0:00:47 Two hours passed...
0:00:52 Beat the egg with sugar
0:01:35 Add melted butter
0:01:57 Add salt
0:02:04 Add zest of 1 lemon
0:02:23 Add the mixture to the swollen semolina
0:02:36 Stir the mixture
0:03:11 Add lemon juice
0:03:14 Mix thoroughly
0:03:20 Add baking soda
0:03:24 Mix up
0:03:41 Cover the form with baking paper
0:03:49 Pour the batter into the baking dish
0:04:17 Bake for 35-45 minutes at 180ºС or until golden brown
0:04:28
0:04:42 Let cool in shape for 20-30 minutes
0:04:45 You can serve the semolina cake warm or completely cooled
0:05:02 It's easy lemon semolina cake
0:05:12 Do you like it sweeter? Add wedge syrup
0:05:21
0:05:29 Bon appetit!
Seker Pare Semolina Cookies
These delicate little cookies melt in your mouth. I love the crumbly texture due to the semolina flour and how three-quarters of this cookie is moist and soft from the aromatic syrup, yet, the top is still slightly crisp. If you’ve ever tried Ravani (I have 2 recipes) these are the cookie version of that wonderful cake. If you choose to add some mastic gum, also known as mastiha, in Greek, they will taste just like the aromatic Samali cake. Make these delights for tea time or for a cookie exchange and share the joy!
Makes about 24 cookies:
5 ounces (140 grams) unsalted butter, softened
1 cup (130 grams) confectioner’s sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
The Dry Ingredients:
• 2 cups (300 grams) all-purpose flour
• ½ cup (100 grams) finely ground semolina flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
24-30 whole almonds
The Syrup:
• 2 cups (400 grams) granulated sugar
• 2 cups of water
• 1 teaspoon
Optional flavorings:
• Hazelnuts, pecans, pistachios
• Orange blossom water (1 tablespoon)
• Rosewater (1 tablespoon)
• ¼ teaspoon ground mastic gum
• Lemon or orange zest
Preheat the oven to 350 °F, 180 °C.
Prepare the almonds by soaking them in a bowl of water overnight. In the morning, the skin will just pop off when you squeeze them out of it. Discard the skin.
Combine the dry ingredients in a bowl and whisk together. Set aside.
Place the butter and the confectioners’ sugar in the bowl of a stand mixer fitted with the flat beater. Beat until fluffy.
Add the eggs and the extracts. Scrape down the sides of the bowl with a spatula and beat until thick and incorporated.
Add the dry ingredients and beat on low speed. Add them in 2-3 batches and stop mixing once the dough is formed and all of the flour is incorporated. Overmixing will produce tough cookies.
Note: The dough might appear a bit sticky. Do not add more flour. Once it rests for a minute, it will be easy to work with.
Transfer the dough to a work surface and form little walnut-sized balls. It is easy to do this with a mini ice cream scoop.
Place the balls on a baking tray lined with parchment paper. Press the tops of the cookies down to slightly flatten.
Place an almond into the center of each cookie.
Bake them in the center rack for about 25 minutes or until they’re golden.
Make the syrup: Combine the sugar and the water in a small saucepan. Stir together and bring to a boil. Remove from the heat and add the vanilla extract. Mix together and set aside. The syrup should stay warm.
As soon as the cookies come out of the oven, pour the warm syrup over them and let them absorb as much of the syrup as possible. Set them at room temperature for an hour.
Place the cookies on a serving tray.
You may gather the syrup into another container and serve alongside the cookies or discard it.
Serve with tea or coffee. Enjoy!
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Soft Semolina Cookies with Lemon Sirop /Турецкие Шекерпаре с Лимонным Сиропом
Sekerpare/ Semolina Cookies with Lemon Sirop/Шекерпаре с Лимонным Сиропом
Ingredients:
Lemon Sirop
1 Cup of Sugar
1 Cup of Water
Juice of 1/2 Lemon
Boil Sugar and Water fro 25 minutes; Add Lemon Juice and boil for another 5 minutes. Remove rom heat and cool
Sekerpare dough
125ml Butter
250ml Icing Sugar
20ml Vegtable Oil
1Egg+1 Egg White
250ml Semolina Flour
500ml Flour
1tbsp Baking Powder
Make a dough, shape onto elongated cookies. Brush with Egg Yolk. Bake at 190C(375F) for 25 minutes or till golden. Pour Lemon Sirop ower cooled cookies. Let stand for 30minutes. Enjoy the Tasty Peaces of Sweets
Инградиенты:
Сироп Лимонный
250мл Сахар
250мл Вода
Сок 1/2 Лимонна
Кипятить 25минут, добавыть лимонный сок и кипятить 5 минут.
Тесто
125мл Сливочное Масло
250мл Сахарная Пудра
20мл Растительное Масло
1Яйцо+1Яичный Белок
250мл Манной Крупы
500мл Мука
1ст ложка Разрыхлитель
Сделать тесто, сформировать печенье, смазать яичным желтком.Выпекать при 190С, 25 минут, до золотистойкорочки. Залить лимонным сиропом и оставить на пропитку 30минут.
Приятного Аппетита!
#SoftSemolinaCakes #Turkishdessert, #Famous_turkish_sekerpare
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