Ingredients

· Neutral tasting oil for greasing

· 25 g powdered gelatin

· 260 ml water

· 450 g castor sugar

· 3–4 teaspoon rosewater to taste

· A few drops of pink or red food colouring

For dusting:

· 3 tablespoon icing sugar

· 1 teaspoon corn flour

Method

Lightly grease a square baking tin with oil. Mix the gelatin, water and rosewater in a large pot. Add castor sugar.

Slowly heat, stirring continuously, until sugar and gelatin has dissolved. Bring to a boil, without stirring. Reduce the heat and simmer for 20 minutes. Remove from heat and add the food colouring, stirring until it’s an even soft-pink colour rather add less at first to avoid it being too dark. Leave to cool for a couple of minutes. Pour the mixture into your baking tin, cover with a dishcloth or paper towel and leave it to set at room temperature for 24 hours. When set, turn it out onto a flat surface. Using a sharp wet knife and cut the delight into squares. Mix the dusting ingredients together well and sift to remove any lumps. Roll your Turkish delight blocks in the icing sugar and corn flour mixture until well coated.