A classic chewy cookie recipe with rose water and Turkish delight chunks.
Nothing is better for me than combining cookies and travel. It doesn’t happen often but I am thinking now it should happen more, why, why did I not realize this earlier?
Usually, there really is no need for me to be inspired to eat sugar and butter together, I’m just happy to have any chocolate in any wrapped up cookie shape. These chewy soft aromatic cookies did, however, come from the happy feeling of planning to travel. M & C is Turkey bound for work (holy shit I am getting paid to write!) but mostly for exploration.
In a joyous coincidence it was recently Gary’s 88-year-old grandfather’s birthday and his favourite treat is Turkish Delight. So these are in double honour for Peter and Turkey. The Peter Turkey cookies ladies and gents…
The best part of these are the rose water, that reminds me of my grandmother. That’s why roses are romantic and nostalgic and remind you of old people.
Recipe: Turkish delight chewy cookies
Cooking time: preparation – 20 minutes oven – 12-15 minutes
Serves: 16 – 20 big cookies
- 1/2 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup rose water
- 250 g Turkish delight
- a handful of icing sugar
- Add the butter and sugars together. Stir until smooth. Add 1/2 cup of rose water, stir. Then add 2 eggs until smooth.
- Separately add flour, salt, and baking powder together.
- Mix the flour into the wet ingredients slowly.
- Chop turkish delight into small pieces and then mix into the batter gently, leaving a few pieces out.
- Butter well or use a baking paper.
- Dollop onto baking pan, they will spread.
- Cook at 170˚C/370˚F for 12 – 15 minutes
- While the cookies are still hot add a piece or two of Turkish delight to the top
- Sprinkle powdered sugar onto a plate and after taking each cookie of the baking tray sprinkle icing sugar on the top as well. This helps from the Turkish delight sticking.