Step 1

Pour 300ml (½ pint) water into a pan and add the gelatine leaves, breaking them in half, if necessary, so that they fit. Leave the gelatine to bloom for about 5 mins, then place the pan on a low heat and stir gently until the gelatine melts. Add the sugar and stir until it has dissolved. Increase the heat and bring the mixture to the boil, then reduce the heat and simmer it gently for 20 mins.

Step 2

Remove the pan from the heat and stir in rose water and food colouring, until it’s pale pink. Wet the sandwich tin with cold water, then pour in the rose syrup. Leave this in a cool place to set overnight.

Step 3

Sift the icing sugar and cornflour together onto a plate or board. Ease the set Turkish Delight out of the tin on to the icing-sugar mixture. Use a long knife with a damp blade to cut the jelly into 2.5-3cm (1-1¼in) squares. Coat all cut surfaces in the powder mixture.

Step 4

Store in a cardboard box, lined with baking parchment, in a single layer, dusted with a little extra icing-sugar mixture. Keep in a cool, dry place (but not in the fridge) for up to 1 week (not suitable for freezing).