Rose Turkish Delight or Apricot Crumble Flap Jack for the summer. Sharing with you the lovely recipes from me and my customers. I was lucky enough to have this Recipe and a box of Turkish Delight and Apricot Crumble Gifted to me from my customer Debra Masters, after she had the Cloud 9 Treatment Package. Balinese Massage, followed by Reflexology and Crystal Therapy.
Beautiful recipes to share from my clients and Me.
The best Rose Turkish delight ever - Thankyou Debra Masters
Restate the Recipe Title
Section 1: List Your Ingredients
675g Caster Sugar
275 ml water
Juice of 1 lemon
75g Cornflour mixed with 200ml Cold Water to make a paste
30g gelatine (3 sachets) dissolved in 30 ml hot water
25g icing sugar and 25g cornflour mixed together
3 – 4 tbsp rose water (you can make this using lemon essence as well)
Gently start to bring to the boil caster, water and lemon juice and the cornflour and combined water paste.
Once it’s simmering add the dissolved gelatine.
Simmer for 20 minutes.
Line a 21cm x 27cm (approx.) tin with a triple layer of clingfilm and then lightly sprinkle with some of the combined cornflour and icing sugar.
Once the mixture has simmered for 20 minutes remove from the heat and leave to cool for 10 minutes before adding the rosewater, stir well.
Pour into the prepared tin and leave to set overnight.
Once set gently peel back the cling film and then cut into yummy bite size pieces.
Apricot and Walnut Sandwich Bars
These luscious moist bars are similar to those you can buy in a health food shop, and are quite substantial and wholesome. This recipe makes 8 bars.
50g Porridge Oats
50g Light Muscovado Sugar
40g Chopped Walnuts
200g Wholemeal Flour
175g dried Apricots
50 ml water
2 tbspns Caster Sugar
Grated Rind of 1 Lemon
Pre-heat oven to 150c Gas 2. Grease an 18cm 7in shallow square cake tin,then line the base with baking parchment.
first prepare the filling, snip the apricots into pieces and put in a small pan with the water, caster sugar and lemon rind. Bring to the boil and then simmer very gently until the apricots are very soft. and the liquid has evaporated.Set aside to cool.
while the mixture is colling, ,ake the oat mixture. Measure the oats, sugar, walnuts and flour into a bowl and add the melted butter. Stir to mix. Divide the oat mixture.spread one half into the base of the prepared tin. Spoon the apricot mixture on top, spread to form a layer. Cover evenly with the remaining oat mixture.
Bake in the oven for 45minutes. or until golden brown and firm. cut the bars while warm.
Replace Apricots for Dates, but use double the water as the dates absorb more.