# Prepare the dough at first. Pour the melted, and then cooled down butter into a deep bowl. Add egg,
yogurt, sunflower oil and
cocoa on it. Whisk it by a fork or a beater, until the mixture smoothens totally.
# Add
rice flour, vanilla, baking powder on it. And add
flour into the mixture little y little, until the dough reaches to the right consistency, it must not stick to your hands at the right consistency. Knead the mixture constantly, during the
flour addition. Knead it for a while more, then cover and rest it for half an hour.
# Meanwhile, prepare the syrup. Put the
sugar and the water into a pot. When this mixture reaches to the boiling temperature, turn the heat to medium. 5 minutes later, add
lemon juice in it. Boil it for 5 more minutes and remove it from the stove.
# Pick pieces, which are smaller than
walnuts, from the rested dough and shape as balls. Then, place them onto a colander or grater. Roll out each of the dough balls over the grater into the size of saucer, by your fingertips.
# Slice the
walnuts finely and put some pieces of
walnut onto the middle of the rolled out dough pieces, as a string. Then roll the dough pieces as bars. Then place them onto the baking tray, by getting the folded sides of the bars stay downside, with some spaces between each of the bars. (Do not grease the tray, before placing the dough pieces on it.)
# Preheat the oven to 392 F, while shaping the dough bars. After preparing all of the bars, place the tray into the hot oven. Cook them for about 20-25 minutes.
# Rest the cooked dough pieces for 2 minutes at room temperature, after removing them from the oven. Then, pour cold syrup all over.
# When the dough pieces soak the syrup, serve them.
