Saturday, December 11, 2010

Anna Sultana's Qaghaq ta' l-Ghasel (Honey or treacle rings, Maltese Style)

Okay...  the Venetians were a bit of a job for a cookie.

Somehow doing all that work for a cake doesn't seem so bad.

I think the recipe for Qagħaq ta' l-Għasel came from the same source. 
The actual definition for Qagħaq ta' l-Għasel is honey rings. 

Instead of raspberry jam, treacle is wrapped in dough and sliced.
The British call molasses "treacle".
Oh, the treacle is mixed with cocoa.

If you want to use a favorite jam, I won't tell.

Ma made this regularly for Christmas.
Tradition and all.  
It wasn't one of our favorites.
The g measurement is by weight - grams.
I've translated to an Imperial equivalent.

                        Qagħaq ta' l-Għasel

Grease a baking pan
Preheat oven to 400º 
Bake 20 minutes

Combine in a large bowl
400 g (13 oz)  flour
  75 g  (2 1/2 oz)  semolina
Rub in
150 g  (5 oz)  margarine
Mix in 
100 g  (3 oz)  sugar
Knead, adding enough water (or milk) 
to form a smooth dough.
Combine in a large saucepan
400 g (13 oz)  treacle (molasses)
400 g (13 oz)  sugar
2 tablespoons cocoa
2 or 3 tablespoons anisette
rind of an orange
rind of a lemon
a pinch of ground cloves
1/2 teaspoon allspice
250 ml (1 cup) water
Gently bring to a boil.
Add, stirring constantly
1 tablespoon semolina
Simmer until the mixture thickens,
Remove from heat and cool.
Roll out dough into 6 long strips (8 cm x 30 cm long).
Place a portion of the filling down the center of each.
Roll pastry over the filling and join each end of 
the roll to form a ring.
At intervals of 6 cm cut small slits.
Put rings on baking sheets.
Bake 20 minutes, or until golden brown.

Ma had a second recipe.
Try both!!

No comments:

Post a Comment

All comments are moderated. Spam will not be posted.