Gluten free? Choc on!

Last updated 14:30 23/07/2014
William Meppem

A SLICE O' NICE: Turkish delight tahini bar.

Related Links

Recipe: Chocolate caramel slice Recipe: Lavender caramel slice Recipe: Chocolate nut fudge slice

Relevant offers


Recipe: Yoghurt roast chicken Recipe: Neil Perry's raspberry and mascarpone cake Recipe: Chocolate & beer Christmas puddings What I make when... I feel like greens Recipe: Barbecued spiced pork with capsicum, onion & tomato salad Three ways with... edible gifts Recipe: Chocolate & almond cake from Positano Recipe: Chicken, mushroom and asparagus stir-fry Recipe: Plum shortcake Recipe: Chicken with sesame lime coconut paste, fresh mango chutney

Rose pairs beautifully with chocolate, as the bitter edge of cocoa just cools the floral notes of the rose.

Think of the best-tasting rose chocolates, from grand soft-centred choccie boxes through to bars of chocolate-covered Turkish delight.

And, almost by chance, this recipes is gluten-free so even more of your friends can enjoy a piece.


75g unsalted butter, softened
50g tahini
1 egg white
125g dark muscovado or brown sugar
200g gluten-free plain-flour mix
75g sesame seeds
Turkish delight layer
800g red seedless jam, such as plum
60g potato flour, cornflour or gluten-free plain-flour mix
juice of 1/2 lemon
2 or more tsp rosewater, to taste
150g good-quality milk or dark chocolate


Main ingredient Sugar
Type of dish Sweet treat
Course Dessert
Cooking time 30 min - 1 hour
Serves/makes 10-12
Special options Gluten-free

1. Heat the oven to 180C (160C fan-forced) and butter the sides and base of a 20-centimetre 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.

- Good Food

Ad Feedback

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?




My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content