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Turkish delight rocky road
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400g plain chocolate, broken into pieces
200g unsalted butter, diced
100g golden syrup
1tsp rose water
200g pack Waitrose shortbread fingers, roughly crumbled
100g pistachio kernels
100g dried cherries
175g Turkish delight, cut into 1cm squares
50g white chocolate, melted
Waitrose Cooks’ Ingredients Rose Petals to decorate
1. Grease and line a 20cm square cake tin with baking parchment. Put the chocolate, butter and golden syrup into a large heatproof bowl, set it over a pan of gently simmering water and stir until melted. Set the chocolate mixture aside to cool to room temperature then stir in the rose water, making sure you mix thoroughly. Stir in the shortbread, pistachios, dried cherries and most of the Turkish delight, reserving a few pieces for decoration.
2. Stir everything together until combined then pour into the lined tin. Dot the reserved Turkish delight pieces over the top then drizzle with the white chocolate. Sprinkle the rose petals over the top then transfer to the fridge and chill for 2 hours until firm. Turn out onto a board, cut into 36 squares and serve.
This recipe was first published in March 2016.