In a large mixing bowl, combine 400 g of plain flour, 100 g of semolina, 100 g of light muscovado sugar, and a pinch of salt. Add one egg yolk and 100 ml of sunflower oil. Knead gently while incorporating enough milk until the dough is smooth and pliable, approximately 10 minutes.

Cover the dough with a cloth and let it rest for 30 minutes to relax the gluten, which will enhance its flakiness.

In a medium saucepan, mix 500 g of black treacle with 500 ml of water over low heat until fully dissolved.

Once combined, stir in the remaining filling ingredients—250 g of semolina, 2 spoons of dark muscovado sugar, and 2 spoons of unsweetened cocoa powder. Add the zests from 2 oranges, 1 lemon, and 1 tangerine, 3 teaspoons of anisette liqueur, 2 teaspoons of ground cloves, and 1 teaspoon of mixed spices.

Bring the mixture to a gentle simmer, then remove from heat and let it cool until set.

Roll out the rested dough onto a lightly floured surface to about 5 mm thick.

Use a round cutter or a glass to cut out circles, then place a generous spoonful of the cooled treacle mixture in the center of each circle.

Carefully fold the dough around the filling and shape it into rings, sealing the edges well.

Place each ring on a parchment-lined baking sheet for easy removal later.

Preheat your oven to 180°C (356°F). Once ready, bake the Maltese Christmas Honey Rings in the oven for about 30 minutes or until they turn a beautiful golden brown and release a fragrant aroma throughout your kitchen.

Keep a close eye on them to ensure they don’t brown too quickly, and rotate the baking sheet halfway through for even baking.

After baking, remove the rings from the oven and let them rest on the baking sheet for about 10 minutes.

Then, transfer them to a wire rack to cool completely.

These festive Maltese Christmas Honey Rings can be served warm or at room temperature. For an extra touch, dust them with icing sugar before presenting to your guests!