In a large mixing bowl, combine plain flour, semolina, light muscovado sugar, and table salt. Make a well in the center and add the egg yolk and sunflower oil, mixing until crumbly. Gradually knead in milk until a smooth dough forms, about 5-7 minutes.

Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes.

In a medium saucepan, combine black treacle and water over low heat. Stir gently until the mixture is dissolved and smooth, typically taking about 5 minutes.

Add semolina, unsweetened cocoa powder, citrus zests, ground cloves, and anisette liqueur into the saucepan with your treacle mixture. Stir well and bring it to a gentle simmer, cooking for another 5 minutes, until thickened.

Set the filling aside to cool completely until it is firm enough to handle, about 20-30 minutes.

On a lightly floured surface, roll out the pastry dough to about 1/8-inch thickness. Cut into circles of about 3 inches in diameter.

Place a spoonful of the cooled filling in the center of each circle, fold the edges over, and pinch to seal, forming a ring shape.

Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper and arrange your filled rings on it. Bake for 15-20 minutes or until the pastry turns a light golden brown.

Allow the Maltese Christmas Honey Rings to cool on a wire rack for a few minutes before serving. Dust with icing sugar if desired.