Hurmašice (Bosnian Syrup-Soaked Semolina Cookies)
In short: Date-shaped cookies of butter, semolina and flour baked until golden, then soaked in cool lemon syrup until moist and sweet. It takes about 1 h 5 min in total and makes 10 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 1 h 5 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 385 kcal
Hurmašice take their name from hurma, the Bosnian word for date, because of their oval, date-like shape. The dough is a soft mix of butter, semolina, flour and egg, shaped into small ovals with a ridged top. After baking, the warm cookies are dipped into cool syrup and left to soak. They are a fixture on dessert platters at Eid and other celebrations, and they keep for days.
Instructions
- Make the syrup first so it can cool. Simmer the sugar, water and lemon peel for 8 minutes, stir in the lemon juice and let it cool completely.
- Heat the oven to 180°C (350°F) and line two baking sheets with parchment. Beat the butter and sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
- Mix the flour, semolina, baking powder and salt. Stir them into the butter mixture to make a soft dough. If it feels sticky, chill it for 30 minutes.
- Roll 25 g (1 oz) pieces of dough into balls, then shape each into an oval about 5 cm (2 in) long. Roll the ovals lightly over the fine side of a box grater to give them a textured top.
- Arrange the cookies 3 cm (1 in) apart on the sheets and bake for 20 to 25 minutes, until golden at the edges and set.
- While the cookies are still warm, drop them into the cool syrup in batches. Soak for 1 to 3 minutes, turn once, then lift out onto a rack to drain.
- Let the cookies cool and settle for 30 minutes before serving.
Tips
- The syrup should be cool and the cookies warm. Warm cookies in hot syrup turn soggy and fall apart.
- Soak for 1 minute for a firm cookie with a moist center, or 3 minutes for a very soft, sticky one.
Questions and answers
How long do hurmašice keep?
In an airtight container at room temperature they keep for 5 to 6 days, and the texture gets softer each day.
Can I freeze hurmašice?
Yes. Freeze the baked cookies before soaking for up to 2 months. Thaw, warm them briefly in the oven and dip them in fresh syrup.
Why is there semolina in the dough?
Semolina gives a slightly sandy crumb that absorbs syrup without turning to mush. Plain flour alone would make a denser cookie.
How long does it take to make Hurmašice (Bosnian Syrup-Soaked Semolina Cookies)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Hurmašice (Bosnian Syrup-Soaked Semolina Cookies)?
About 385 kcal per serving, with 5 g of protein, 50 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 50 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 28 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
