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  • Malta_Qaghag Tal-Ghasel_Maltese Treacle/Honey Christmas Rings Recipe


  • Malta_Qaghag Tal-Ghasel_Maltese Treacle/Honey Christmas Rings Recipe

We're in the midsts of what is probably the most miserable summer in England ever, and for once I'm not talking about the weather; the voting public have stabbed themselves in their respective feet and opted out of the European Union.  Our country is divided, the atmosphere is grim, as is the economic outlook, and I like many am miserable about the whole bloody mess.  I was so busy swearing at f***** Farage on the TV last weekend that I didn't get round to posting on TheTasteTrail.

But, as is the English way, I'm going to get on with it and get back to business, and because I, we, needed cheering up we decided to bring Christmas forward six months early and try out a Maltese Christmas dish.

I'm guessing that to a Maltese native eating qaghaq tal-ghasel is June is as odd as it would be for us to eat Christmas cake and minced pies at this time in the year.  But sod it.  We did it.  We enjoyed it.  We will probably do it again.  And you should too.

Makes Dulcie's List   Makes Cosmin's List  


  •  350 plain flour
  •  50g golden caster sugar
  •  50g vegetable shortening
  •  Juice of half an orange
  •  Ice cold water
  •  150ml golden syrup
  •  50ml treacle
  •  50g dark brown sugar
  •  125ml water
  •  1 tbsp cocoa powder
  •  65g semolina
to glaze
  •  1 egg, beaten


  • Calories | 293
  • Fat | 7g

Makes | 6

Prep Time |  25 minutes plus 1 hour chilling

Cooking Time | 25-30 minutes


  •  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.

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