zoom Turkish delight and rosewater cookies

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    Turkish delight and rosewater cookies

    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
    • Preparation time: 30 minutes
    • Cooking time: 15 mins plus cooling
    • Total time: 45 mins plus cooling

    Makes: Makes about 40


    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.

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    4 stars