Turkish delight

Proper Turkish delight flavoured with rosewater and pistachios - these make perfect gifts for friends and family

Turkish delight


  1. Tip the sugar into a medium pan and add the lemon juice and 300ml of water. Stir over a low heat to dissolve the sugar, then bring gently to the boil.
  2. Mix the gelatine with 75g of cornflour and 200ml water and add to the pan. Stir constantly until the gelatine has dissolved, then continue to simmer very gently for 20 minutes until thickened.
  3. Mix together the remaining cornflour and the icing sugar. Lightly oil a 20cm square baking tin 4-5cm deep, and line
    it with clingfilm. Lightly dust the clingfilm with some of the cornflour mixture, tipping out the excess.
  4. Remove the pan from the heat; set aside to cool. Add the rosewater, food colouring and pistachios and pour the mixture into the tin. Spread level and leave to cool for at least 4 hours until completely set, before cutting into 20 squares and dusting with the rest of the icing sugar and cornflour mixture.

Makes 20

What you need:

  • 375g caster sugar
  • Juice of 1 lemon
  • 25g gelatine powder
  • 100g cornflour
  • 25g icing sugar
  • 2-3 tsp rosewater
  • Pink food-colouring paste
  • 50g shelled unsalted pistachios,
    roughly chopped
  • Sunflower oil, for brushing the tin

From Gifts from the Kitchen by Annie Rigg (£14.99, Kyle Cathie). 

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