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12 Serves
74 Mins
Preheat your oven to 175°C and prepare a baking sheet with parchment paper.
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TurkishVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
64 µg / 400 µgCalcium
64 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
218 mg / 4,700 mgSodium
166 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
2 g / 28 gSugar
36 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
In a saucepan, combine sugar and water to create the syrup, bringing it to a boil before letting it simmer and then cool completely.
In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until smooth.
Add the egg to the butter mixture and whisk until fully incorporated.
Gradually fold in the semolina flour and baking powder until a soft, non-sticky dough forms.
Shape the dough into small oval balls and place them on the prepared baking sheet.
Bake the cookies in the preheated oven for 25 to 30 minutes until golden brown.
Remove the cookies from the oven and immediately pour the cooled syrup over the hot cookies, allowing them to soak for at least 10 minutes before serving.
3
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Italian