Turkish Delight Bars

Name: Turkish Delight Bars
Ingredients: 12 tbsp (1 1/2 sticks) unsalted butter, softened; 1/3 cup sugar; 1 tsp vanilla extract; 1 2/3 cups flour; 1/3 cup self-rising flour; None None FOR THE TOPPING; 1 tbsp unflavored gelatin; 1 2/3 cups sugar; 1/3 cup cornstarch; 2 tbsp rosewater; None None Red food color; 2 tbsp powdered sugar

12 ingredients

5 steps

Ingredients

12 tbsp (1 1/2 sticks) unsalted butter, softened
1/3 cup sugar
1 tsp vanilla extract
1 2/3 cups flour
1/3 cup self-rising flour
None None FOR THE TOPPING
1 tbsp unflavored gelatin
1 2/3 cups sugar
1/3 cup cornstarch
2 tbsp rosewater
None None Red food color
2 tbsp powdered sugar

Directions

1

Preheat the oven to 350°F. Grease and line a 12 x 8-inch baking pan with parchment paper, extending paper above long sides for handles.
2

Beat butter, sugar and vanilla in large bowl with electric mixer until combined. Stir in sifted flours. Press mixture evenly into bottom of prepared pan. Use a fork to rough the surface. Bake for 20 mins. Cool.
3

For the topping, sprinkle gelatin over 2 tbsp water in small heatproof bowl. Stand bowl in small saucepan of simmering water; stir until gelatin dissolves.
4

Stir 1/4 cup water and sugar in medium saucepan on low heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, until temperature reaches 241°F on a candy thermometer. Reduce heat to low; simmer, uncovered, for 5 mins, without stirring, adjusting heat to maintain temperature at 241°F. Remove from heat.
5

Mix cornstarch with 1 tbsp water, gelatin mixture, rosewater and a few drops of food color until smooth; stir into sugar syrup. Return to heat; simmer, stirring, for 3 mins or until mixture is opaque. Strain mixture over layer in pan, skimming surface as needed. Let stand for 3 hours or overnight at room temperature. Serve dusted with sifted powdered sugar.