Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before shaping and baking.
DESSERT
Bosnian Hurmašice: Syrup-Soaked Date-Shaped Cookies
Hurmašice are traditional Bosnian cookies, shaped like dates and drenched in a sweet, citrus-infused syrup. These tender, semolina-based treats are a beloved dessert, especially during holidays and celebrations.
HOW TO MAKE IT
Let's cook.
01
Prepare the syrup: In a small saucepan, combine 1 cup granulated sugar, 1 cup water, and 1 slice lemon. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Remove from heat and let cool completely.
02
In a large bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup vegetable oil until light and fluffy. Beat in 1 egg until well combined.
03
In a separate bowl, whisk together 1 teaspoon baking powder, 1 cup fine semolina, and 1 1/2 cups all-purpose flour.
04
Gradually add the dry ingredients to the wet ingredients, mixing until a soft, pliable dough forms. Do not overmix.
05
Take small pieces of dough, about 1 tablespoon each, and shape them into an oval, date-like form. Press each cookie lightly onto a grater or a fork to create a textured pattern.
06
Arrange the shaped cookies on a baking sheet. Bake in an oven at 350°F/175°C for 25-30 minutes, or until golden brown.
07
Immediately after removing from the oven, pour the cooled syrup evenly over the hot cookies. Let the hurmašice soak in the syrup for at least 30 minutes, or until they have absorbed most of the liquid and are tender.
About This Recipe
Hurmašice are traditional Bosnian cookies, shaped like dates and drenched in a sweet, citrus-infused syrup. These tender, semolina-based treats are a beloved dessert, especially during holidays and celebrations.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a few drops of vanilla extract or rosewater to the syrup. Ensure the syrup is completely cold when pouring over hot cookies; this contrast helps them absorb the syrup better.
Easy Substitutions
You can substitute olive oil for vegetable oil for a slightly different flavor profile. For a nuttier taste, a small amount of ground walnuts can be added to the dough.
Storage & Reheating
Store hurmašice in an airtight container at room temperature for up to 5 days. They tend to become more flavorful the next day.
Serving Suggestions
Serve hurmašice with a cup of strong Bosnian coffee or Turkish tea. They are also delicious with a dollop of unsweetened whipped cream or a sprinkle of chopped pistachios.
Common Mistakes
One common mistake is pouring hot syrup over cold cookies, or vice versa, which prevents proper absorption. Another is overmixing the dough, leading to tough cookies. Not pressing the cookies onto a grater can result in a less appealing texture and reduced syrup absorption. Baking too long can make them dry, so watch for a golden-brown color.
Frequently Asked Questions
What if my cookies don't absorb enough syrup?
Ensure the syrup is cold and the cookies are hot when combined. You can also gently prick the cookies with a fork before pouring the syrup to aid absorption.
Can I freeze hurmašice?
It's best not to freeze them once soaked in syrup, as the texture can become mushy. You can freeze the unbaked dough for up to 1 month, then thaw and bake as directed.
MORE TO KNOW
The distinctive date-like shape and textured surface of hurmašice are traditionally created by pressing the dough onto a grater. This not only adds visual appeal but also helps the cookies absorb the sweet syrup more effectively. The semolina in the dough gives these cookies a unique, slightly grainy texture that sets them apart from other syrup-soaked desserts. Achieving the right dough consistency is key: it should be soft enough to shape easily but not sticky.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.