Şekerpare

Method

Cream together softened butter and caster sugar until pale and fluffy, then beat in the yoghurt. In a separate bowl, combine flour, semolina, coconut, baking powder and salt, then fold into the wet mixture until a soft dough forms. Press the dough into a greased rectangular tin, smooth the surface, and cut into 24 diamond or square shapes. Place a clove and almond half on each piece. Bake at 180°C for 25-30 minutes until golden. Meanwhile, prepare the syrup by dissolving granulated sugar in water over a medium heat, add lemon juice, and simmer for 10 minutes until slightly thickened. Remove the hot baked şekerpare from the oven and immediately pour the hot syrup over evenly. Allow to cool completely before serving at room temperature.