Treacle Rings (Qagħaq ta’ l-għasel) are traditional Maltese sweets that have been around for many years. Traditionally this was a treat for the Christmas season; but as the years rolled by, it soon become an all year round treat.
So we thought… why wait for Christmas time to share the recipe with you? Any day is a good day for a treat, right? So just in case anyone might want to give them a try at home! Might look like a laborious process but the smell in your kitchen and their taste will make it worthwhile!
INGREDIENTS FOR THE DOUGH
- 350 plain flour
- 50g golden caster sugar
- 50g vegetable shortening
- Juice of half an orange
- Ice cold water
INGREDIENTS FOR THE FILLING
- 150ml golden syrup
- 50ml treacle
- 50g dark brown sugar
- 125ml water
- 1 tbsp cocoa powder
- 65g semolina
- 1 egg, beaten
- In a large bowl, stir together the flour and caster sugar, add the vegetable shortening and rub with your fingers until you have a fine crumb.
- Stir in the orange juice and then add ice cold water a little at a time until a dough begins to form.
- Bring together with your hands, wrap in clingfilm/saran wrap and refrigerate for an hour.
- Add the syrup, treacle, dark brown sugar and water to a medium sized heavy based pan.
- Bring to the boil, stirring all the while then remove from the heat and stir in the cocoa and semolina.
- Return to the heat and cook for a further five minutes until the mixture has thickened. Remove from the heat and allow to cool completely.
- Preheat the oven to 180°c.
- Divide your dough into six pieces, and for each piece of dough. Roll out on a lightly floured work surface until you have a long strip, and spoon in the filling.
- Fold the pastry over the top of the filling and pinch together tightly to seal it completely.
- Bring together the ends to form a ring and turn it over so the seams are facing downwards.
- Score the ring with a sharp knife at equal intervals so the filling shows through
- Bake for 20-15 minutes until golden.