Recipe

Turkish delight slice

Bringing your favourite confectionery treat together with a delectable baked good to make a fabulous dessert recipe.

Aug 31, 2009 2:00pm
  • 1 hr cooking
  • Makes 24 Item
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Ingredients

Turkish delight slice
  • 185 gram unsalted butter, softened
  • 1/3 cup (75g) caster sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup (225g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 1 tablespoon powdered gelatine
  • 2 tablespoon water
  • 1/3 cup (80ml) water, extra
  • 1 1/2 cup (330g) white (granulated) sugar
  • 1/3 cup (50g) cornflour
  • 2 tablespoon rosewater red food colouring
  • 2 tablespoon icing sugar

Method

Turkish delight slice
  • 1
    Preheat oven to 180°C/350°F. Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Beat butter, caster sugar and extract in small bowl with electric mixer until combined. Stir in sifted flours. Press mixture evenly over base of pan; using fork, rough the surface.
  • 3
    Bake slice about 20 minutes. Cool.
  • 4
    Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water, stir until gelatine dissolves.
  • 5
    Reserve 1 tablespoon of the extra water. Stir the remaining extra water and white sugar in medium saucepan over low heat, without boiling, until sugar dissolves; bring to the boil. Boil, uncovered, without stirring, until temperature reaches 116°C (240°F) on a candy thermometer. Reduce heat; simmer, uncovered, 5 minutes, without stirring, regulating heat to maintain temperature at 116°C (240°F). Remove from heat.
  • 6
    Blend cornflour with the reserved 1 tablespoon water, gelatine mixture, rosewater and a few drops of food colouring until smooth; stir into sugar syrup. Return to heat; simmer, stirring, about 3 minutes or until mixture is opaque. Strain mixture over slice base, skim any scum from surface; stand 3 hours or overnight at room temperature.
  • 7
    Serve dusted with sifted icing sugar.

Notes

It's important to use a candy thermometer for guaranteed success with this recipe. Use a hot wet knife to cut the slice.

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