Anna Sultana's Qaghaq tal-ghasel #2 - Treacle Rings, Maltese Style

I once heard that if you asked ten Jewish philosophers about a point in the Bible, you would get ten different interpretations.

Maltese cooks are like Jewish theologians.

There isn't one definite recipe for anything.

And they - the recipes - are all good.

Even Ma had a few variations on her old favourites.

I recently posted a variation Ma had on bread pudding or Pudina.

Back in 2010 I posted her recipe for Qagħaq tal-għasel. 

But there was another recipe Ma also used.

As with the Pudina, try both recipes.

Honey, jam, treacle…

Suit yourself.

                        Qagħaq tal-għasel 

Grease a baking pan

Preheat oven to 400º 

Bake 20 minutes

Combine in a large bowl

400 grams flour

100 grams semolina

Rub in

200 grams margarine

Mix in 

100 grams sugar

1 egg yolk

Knead, adding enough 

milk to form a smooth dough.

Combine in a large saucepan

400 grams treacle (molasses)

400 grams sugar

2 tablespoons cocoa

grated rind of an orange

grated rind of a lemon

4 cloves

3 teaspoons anisette

1 teaspoon allspice

142 ml water

Simmer until it thickens.

Add, stirring constantly

2 teaspoons 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 centre of each.

Roll pastry over the filling and join each end of the roll to form a ring.

Put rings on baking sheets.

At intervals of 6 cm cut small slits.

Bake 20 minutes, or until golden brown.