Crumbly cookies that melt in your mouth and are doused in a sweet syrup.
Servings 8Servings
Course Dessert, Snack
Cuisine Bosnian
Ingredients
For the Hurmasice:
2cupssemolina flour
1cupall-purpose flour
1cupunsalted buttersoftened
1/2cupsugar
2eggs
1tspbaking powder
1tspvanilla extract
For the Syrup:
1cupsugar
1cupwater
1tsplemon juice
Equipment
Large mixing bowl
Electric mixer or whisk
Baking sheet
Parchment paper
Small pot for the syrup
Method
Preheat your oven to 350°F (180°C).
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs and vanilla extract to the bowl and mix until combined.
In a separate bowl, mix together the semolina flour, all-purpose flour, and baking powder.
Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
Use your hands to form the dough into small balls, about the size of a walnut.
Place the balls on a baking sheet lined with parchment paper.
Bake the Hurmasice for 15-20 minutes, or until they are lightly golden brown.
While the Hurmasice are baking, prepare the syrup. In a saucepan, mix together the sugar, water, and lemon juice. Bring the mixture to a boil and let it simmer for 5-10 minutes, until the syrup thickens.
Once the Hurmasice are finished baking, remove them from the oven and immediately pour the syrup over them.
Let the Hurmasice cool and absorb the syrup for at least 30 minutes before serving.
Make sure to let the dough rest for at least 30 minutes before rolling and cutting into shapes. This will make the dough easier to work with and prevent it from sticking.When rolling out the dough, dust the surface and rolling pin with flour to prevent sticking.To ensure that the cookies are evenly cooked, make sure they are spaced out evenly on the baking sheet.For a more traditional taste, you can add a teaspoon of vanilla extract to the dough.When making the syrup, be careful not to overcook it as this can cause it to become too thick and sticky.