Turkish delight & rosewater cookies recipe | Waitrose

An irresistible gift for anyone who loves Turkish delight! The biscuits will keep longer if they're presented in a tin or jar.

  • Vegetarian
  • Christmas


150g lightly salted butter, chilled, plus extra for greasing
325g pack Sultan's Rose and Lemon Turkish Delight
175 g self-raising flour
25g icing sugar, plus plenty extra for dusting
100g ground almonds
1 egg yolk
2 tsp rosewater


  1. Preheat the oven to 180°C, gas mark 4. Grease 2 baking sheets. Reserve 6 pieces of Turkish delight and cut all the remaining pieces into 1cm cubes.
  2. Put the flour and butter in a food processor and blend lightly to mix. Add 25g icing sugar, the ground almonds, egg yolk, rosewater and diced Turkish delight, then blend until the mixture forms a dough.
  3. Turn out onto a floured surface and shape into a log, about 40cm long. Using a knife, cut into 1cm wide pieces and roll each into a ball. Space slightly apart on the baking sheets and bake for 15 minutes, until pale golden. Transfer to a wire rack to cool.
  4. Halve the reserved pieces of Turkish delight. Toss the cookies in plenty of icing sugar. Arrange in a box, tin or jar, scattering the Turkish delight in between.

Cook's tips

Can be prepared in advance.

Turkish delight and rosewater cookies
  • Preparation time: 30 minutes
  • Cooking time: 15 mins plus cooling
  • Total time: 45 mins plus cooling

Makes: Makes about 40

Nutritional Info

Typical values per serving:

Energy 384.928kJ
Fat 4.7g
Saturated Fat 2.1g
Sugars 7.9g
Salt 0.1g

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4 stars

Average user rating Based on 37 ratings

This recipe was first published in Sun Nov 01 00:00:00 GMT 2009.