Ingredients for Vezir Parmağı (Turkish Finger Cookies in Syrup)
- 100 g (about 3.5 oz) butter, at room temperature
- 1 egg
- 1/2 water glass (about 200 ml / 3/4 cup + 1 tbsp) vegetable oil
- 1/2 water glass (about 200 ml / 3/4 cup + 1 tbsp) yogurt
- 1 packet baking powder
- 1 packet vanilla
- 2 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) flour
- For the topping: 1 water glass semolina
- For the syrup: 2 water glasses granulated sugar
- 2.5 water glasses water
- 1 tablespoon lemon juice
How to Make Vezir Parmağı (Turkish Finger Cookies in Syrup)
To prepare the syrup: Place 2 water glasses of granulated sugar and 2.5 water glasses of water into a saucepan and bring to a boil. Add 1 tablespoon of lemon juice, let it boil for a few more minutes, then remove from heat and set aside to cool.
Beat 100 g of butter, 1/2 water glass of vegetable oil, 1 egg, and 1/2 water glass of yogurt together in a bowl using a hand mixer. Add 1 packet of baking powder, 1 packet of vanilla, and 2 water glasses of flour, then knead into a medium-soft dough. Pinch off walnut-sized pieces of dough, shape them into fingers, roll them in 1 water glass of semolina spread on a plate, and place them on a baking tray. Bake in a preheated oven at 200°C (400°F) until golden on top. Let rest for about 5 minutes, then pour the cooled syrup over them. Allow to soak before serving.
