Turkish Delight Chocolate Tahini Bar (GF)

GF_729_turkish-20140722120827773548-620x0

Sometimes we just want to indulge…just a little bit. We found this mouth-watering gluten-free recipe from Good Food that combines two childhood favorites – chocolate and turkish delight (remember The Lion, the Witch & the Wardrobe?) – into one decadent, delicious sweet morsel. You’ll just want to take a few bites if you’re watching your waistline, but what a heavenly few bites those will be. Enjoy!

Ingredients

Base

5 tablespoons (75g) unsalted butter, softened

3 1/3 tablespoons (50g) tahini

1 egg white

8 1/3 tablespoons (125g) dark muscovado or brown sugar

3/4 cup (200g) gluten-free plain-flour mix

5 tablespoons (75g) sesame seeds

Turkish delight layer

3 cups 6oz (800g) red seedless jam, such as plum

4 tablespoons (60g) potato flour, cornflour or gluten-free plain-flour mix

juice of 1/2 lemon

2 or more tsp rosewater, to taste

10 tablespoons (150g) good-quality milk or dark chocolate

1. Heat the oven to 350F and butter the sides and base of a 8-inch square tin, ideally with a removable base.

2. Mix the butter, tahini, egg white, sugar, flour and sesame seeds together, then, using wet fingers, press this over the bottom of the tin. Bake for about 25 minutes or until just starting to colour on top.

3. For the Turkish delight layer, beat together the jam, flour and lemon juice in a saucepan, then add enough rosewater so the flavour is strong but not overpowering. Start with two teaspoons, then taste and adjust.

4. Bring the mixture to the boil, stirring all the time, until it becomes translucent and the starch is cooked through. Pour this on to the base, spread it evenly, then leave to cool, ideally overnight.

5. To serve, melt the chocolate and drizzle this over the top in swirls, then leave until set. Cut with a hot, sharp knife to serve.

 

You may also like