Growing up, I remember the sweet aroma of the kitchen as my grandmother, a culinary mastermind, effortlessly whipped up her signature Hurmasice recipe. This delicious and mouthwatering Bosnian dessert remains engraved in my fondest memories, bringing me straight back to countless gatherings with family and friends. I’d love to share my family’s best-kept secret with all of you so you can embark on your very own Bosnian Syrup Biscuits journey.
How to make Hurmasice
Hurmasice are delightful Bosnian walnut cookies that are as charming as their name suggests. These bite-sized treats are made from a simple yet flavorful combination of ground walnuts, flour, and sugar. The dough is typically shaped into small crescent moons or fingers, giving them a distinct and inviting appearance.
Ingredients
For the dough:
- 125 grams of sugar
- 1 vanilla sugar packet
- 200 ml vegetable oil
- 200 ml warm milk
- 1 baking powder sachet
- 500 – 600 grams of flour
For the syrup:
- 500 grams of sugar
- 700 ml water
- optional: some lemon juice for taste
Instructions
The Dough:
- Start by mixing 125 grams of sugar and a packet of vanilla sugar in a bowl.
- Gradually add 200 ml of vegetable oil into the mixture, stirring continuously.
- Next, pour in 200 ml of warm milk and add a sachet of baking powder.
- Gradually add in the flour. Start with 500 grams, and if your dough still feels sticky, continue adding little by little until it doesn’t stick to your hands. Be careful not to overdo it; the dough is supposed to be soft.
The Syrup:
- In a separate pot, combine 500 grams of sugar and 700 ml of water. Add some lemon juice if desired.
- Boil the mixture until it becomes a syrup. Stir occasionally to prevent the sugar from sticking to the pot.
Combining:
- Divide the dough into small pieces and shape them into an oval or any shape you like (traditional Hurmasice are oval and have a ribbed surface on top).
- Preheat your oven to 200°C and bake the cookies on a baking tray lined with parchment paper until they turn golden (around 20-25 minutes on average).
- Once baked, slowly pour the warm syrup over the hot cookies, making sure each cookie is well-soaked.
Tips
- Try not to press the dough too much while shaping; the texture should remain fluffy and light.
- The syrup and the cookies both need to be hot when you combine them. It’s a common mistake to let one or both go cold, and the result is not the same.
- Be patient once the cookies are soaked. They need some resting time (preferably overnight) to absorb the syrup and become moist and flavorful.
- Remember, practice makes perfect. It may take multiple trials to get the texture just right, but the results will be undeniably worth it.
What to serve with
- Bosnian Coffee:Â Begin with a strong cup of traditional Bosnian coffee. Its robust flavor and ritualistic preparation make it an ideal companion to the sweet and nutty notes of hurmasice. The caffeine kick will awaken your taste buds, enhancing the overall experience.
- Clotted Cream (Kajmak):Â Introduce a touch of decadence with clotted cream, known as kajmak. Its rich and velvety texture provides a luxurious contrast to the crumbly, walnut-infused hurmasice. Spread it generously on the cookies or serve it on the side for a delightful dip.
- Fresh Fruits:Â Balance the sweetness with a burst of freshness from seasonal fruits. Sliced figs, strawberries, or a medley of berries will add a vibrant and juicy element to your dessert spread. The natural sweetness of the fruits complements the hurmasice without overpowering them.
- Rose Water Infused Syrup:Â Elevate the flavor profile with a drizzle of rose water-infused syrup. Create a simple syrup by dissolving sugar in water, then add a hint of rose water for a fragrant and slightly floral syrup. A modest pour over the hurmasice adds a touch of sophistication to each bite.
- Yogurt Parfait:Â For a refreshing twist, serve hurmasice with a side of yogurt parfait. Layer Greek yogurt with honey, crushed pistachios, and a sprinkle of cinnamon. The creamy yogurt provides a cool contrast to the warmth of the cookies, while the pistachios add a delightful crunch.
- Mint Tea: Conclude this sweet journey with a soothing cup of mint tea. It’s cleansing and aromatic properties serve as a palate cleanser, leaving you with a refreshed and satisfied feeling after the rich indulgence of hurmasice.
Final Thoughts
The hurmasice recipe makes an interesting appetizer, snack, side dish or even breakfast food. It is a part of the Bosnian cuisine and was made by many cultures in the past. It’s also very easy to prepare, so there are many reasons why anyone should try it out.
More Biscuit Recipes:
- HARDEE’S BISCUITS RECIPE
- TIRAMISU COOKIES
- BRENDA GANTT BISCUITS RECIPE
- CHICKEN AND BISCUITS CHEESECAKE FACTORY COPYCAT RECIPE
Ingredients
- 125 grams of sugar
- 1 vanilla sugar packet
- 200 ml vegetable oil
- 200 ml warm milk
- 1 baking powder sachet
- 500 grams of sugar
- 700 ml water
- optional: some lemon juice for taste
- 500 – 600 grams of flour
Instructions
The Dough:
- Start by mixing 125 grams of sugar and a packet of vanilla sugar in a bowl.
- Gradually add 200 ml of vegetable oil into the mixture, stirring continuously.
- Next, pour in 200 ml of warm milk and add a sachet of baking powder.
- Gradually add in the flour. Start with 500 grams, and if your dough still feels sticky, continue adding little by little until it doesn't stick to your hands. Be careful not to overdo it; the dough is supposed to be soft.
The Syrup:
- In a separate pot, combine 500 grams of sugar and 700 ml of water. Add some lemon juice if desired.
- Boil the mixture until it becomes a syrup. Stir occasionally to prevent the sugar from sticking to the pot.
Combining:
- Divide the dough into small pieces and shape them into an oval or any shape you like (traditional Hurmasice are oval and have a ribbed surface on top).
- Preheat your oven to 200°C and bake the cookies on a baking tray lined with parchment paper until they turn golden (around 20-25 minutes on average).
- Once baked, slowly pour the warm syrup over the hot cookies, making sure each cookie is well-soaked.
