Sekerpare

Method

Cream together butter and sugar until pale and fluffy, then beat in the yoghurt until well combined. Sift flour with baking powder and salt, then fold gently into the wet ingredients until a soft dough forms. Shape tablespoon-sized portions into balls, slightly flatten them, and place on a lined baking tray, pressing an almond into the centre of each. Bake at 180°C for 18-20 minutes until light golden. Meanwhile, prepare the syrup by dissolving sugar in water over medium heat, adding lemon juice and ground clove, then simmering for 8 minutes; chill completely. Pour the cold syrup over the hot baked biscuits immediately upon removal from the oven, allowing them to absorb the liquid. Store in an airtight container for up to one week.