Turkish Delight cookies
Makes: 20
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Turkish Delight cookies
Classic cookies enriched with jewels of Turkish Delight, pistachio and a hint of cardamom
Makes: 20
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
160Kcal
Fat
7gr
Saturates
3gr
Carbs
22gr
Sugars
14gr
Fibre
0gr
Protein
2gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 150g light brown sugar
- 75g granulated sugar
- 100g soft salted butter
- 1 medium egg, plus 1 extra yolk
- 200g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp ground cardamom
- 75g pistachio kernels, half left whole, half roughly chopped
- 100g rose Turkish Delight, cut into small dice
- icing sugar to dust, optional
Step by step
Get ahead
Cookies can be frozen for up to 3 months.
- Put both types of sugar and the butter in a bowl and beat until well combined. Add the whole egg and extra yolk and beat again until well incorporated.
-
Combine the plain flour with the bicarb and cardamom and gently stir through the mixture, being careful not to overmix it. Fold through all of the pistachios and the Turkish delight.TipCheck your Turkish Delight is vegetarian, if required.
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Divide the mixture into 20 balls and place on a lined baking tray. Freeze until solid then transfer to an airtight container and store in the freezer for up to 3 months.TipIf baking straight away, chill the balls for a minimum of 30 minutes and bake for around 12-14 minutes.
- To bake, preheat the oven to 180°C, fan 160°C, gas 4. Place the frozen cookie dough balls on a lined baking tray, making sure they are well spaced apart – you will need 2-3 trays if you are baking the whole batch at once. Bake for 14-16 minutes, or until the cookies are golden and crisp at the edges. Transfer to a wire rack to cool completely. Dust with icing sugar if you like.
