Qagħaq ta’ L-Għasel (Maltese Christmas Honey Rings)

Ingredients:

For the Pastry:
400g Plain Flour
100g Semolina
100ml Sunflower Oil (or substitute rapeseed oil)
100g Light Muscovado Sugar
1 Egg Yolk
pinch of Salt
Milk (to bind the dough)

For the Filling:
500g Black Treacle
500ml water
2 tbsp Dark Muscovado Sugar
2 tbsp Unsweetened Cocoa Powder
2 strips of Citrus Zests (pared from 2 oranges, 1 lemon, and 1 tangerine) then finely shredded
3 tsp Anisette Liqueur
2 tsp Ground Cloves
1 tsp Mixed Spice

Method:

Begin by Preparing the Dough: In a large mixing bowl, combine the plain flour, semolina, light muscovado sugar, and a pinch of salt. Form a well in the centre and add the egg yolk and sunflower oil. Mix with a fork to combine then gradually incorporate milk as needed until the dough forms.

Gently knead the dough on a floured work surface for just a few minutes until it becomes pliable. Shape it into a ball and allow it to rest for 30 minutes covered with a kitchen towel.

For the Filling: In a saucepan, heat together the black treacle and table water over low-medium heat, stirring until dissolved.

Remove from heat then add all remaining filling ingredients, stirring until thoroughly combined.

Fold 250g of semolina into the filling mixture, then set aside to cooling for 20–30 minutes.

Pre-heat your oven to 180°C. Roll out the rested pastry and cut out circles. For each circle of pastry cut out a smaller circle from the centre, then transfer half to a parchment-lined baking tray. Spread over the cooled filling, mounding it in the centre. Tip with a second round of pastry, sealing all the inside and outside edges to fully enclose the filling.

Once all the rings have been formed, cut four steam holes in each one.

Transfer to your pre-heated oven and bake for about 20–25 minutes or until the pastry is golden brown and filling is bubbly.

Remove from the oven, transfer to a wire rack and cool for 10–15 minutes before serving.