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Corn Starch
- 250 grams softened margarine at room temperature
- 2 heaping tablespoons corn starch
- 1.5 tea glass vegetable oil
- 1 tea glass semolina
- 1 packet baking powder
- 1 packet vanilla
- 1.5 tea glass vegetable oil
- As much flour as it takes (about 4.5-5 cups)
- 3 cups water
- 2.5 cups sugar
- Hazelnuts
For the Syrup
For the Topping
- First, prepare the syrup. Boil sugar and water for 5-6 minutes, then let it cool.
- Mix the ingredients, gradually add flour until you get a non-sticky dough. Use about 4-5 cups of flour.
- Take walnut-sized pieces of dough, roll them into balls, and place them on a baking sheet.
- Place hazelnuts on top and press lightly.
- Bake in the oven at 190 degrees Celsius until lightly browned.
- Once out of the oven, pour the syrup over it after the initial heat has dissipated.
- Cover it with another tray and let it rest for about 1 hour.