Şekerpare

Method

1. Make the syrup first so it can cool: put 75 g of granulated sugar and 80 ml of water in a small saucepan, bring to the boil over medium heat and simmer 8 minutes without stirring, until very slightly thickened. Stir in 0.5 tsp of lemon juice, take off the heat and leave to cool to room temperature.
2. Heat the oven to 170C and line a small baking tray with baking paper. In a bowl, beat 25 g of softened butter with 25 g of icing sugar with a spoon until pale and creamy, about 2 minutes.
3. Beat in 1 egg yolk and 0.25 tsp of vanilla extract until smooth, then add 25 g of fine semolina, 60 g of plain flour and 0.25 tsp of baking powder. Bring together with your hands into a soft, slightly tacky dough — knead only until it just holds, or the cookies will turn hard. Cover and rest 10 minutes.