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Maltese Christmas Honey Rings

Maltese Christmas Honey Rings: A Sweet Holiday Tradition

Maltese Christmas Honey Rings are a delightful holiday treat, perfect for gifting and celebrating with loved ones.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 24 rings
Course: Desserts
Cuisine: Maltese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 400 g Plain Flour Essential for dough structure; substitute with a gluten-free flour blend if needed.
  • 100 g Semolina Adds texture to the pastry and thickens the filling; no direct substitution recommended.
  • 100 ml Sunflower Oil Keeps the pastry moist and light; can substitute with canola or vegetable oil.
  • 100 g Light Muscovado Sugar Provides a subtle caramel flavor; brown sugar can be used as an alternative.
  • 1 Egg Yolk Binds the pastry; replace with a flaxseed mixture for a vegan option (1 tbsp flaxseed meal + 2.5 tbsp water).
  • 1 pinch Table Salt Enhances flavor; use sea salt if preferred.
  • Milk Used as needed for dough consistency; non-dairy milk can be used as a substitute.
For the Filling
  • 500 g Black Treacle Star ingredient providing depth and richness; look for high-quality, thick treacle without additives.
  • 500 ml Table Water Dissolves the treacle; no substitutions needed.
  • 2 spoons Unsweetened Cocoa Powder Adds complexity; dark chocolate powder can substitute.
  • 2 Citrus Zests From 2 oranges, 1 lemon, and 1 tangerine; can mix zests according to preference.
  • 3 teaspoons Anisette Liqueur Adds hints of anise flavor; omit for a non-alcoholic version.
  • 2 teaspoons Ground Cloves Provides warmth in flavor; ginger can substitute for a different spice profile.
  • 1 teaspoon Mixed Spices Enhances festivity; varies by personal taste.

Equipment

  • large bowl
  • Whisk
  • Saucepan
  • Cookie cutter
  • baking tray
  • Parchment paper
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine 400g of plain flour, 100g of semolina, 100g of light muscovado sugar, and a pinch of salt. Use a whisk to blend these dry ingredients thoroughly.
  2. Add one egg yolk and 100ml of sunflower oil to the flour mixture, and mix with a fork until crumbly. Gradually pour in milk as needed to bring the dough together, aiming for a smooth consistency.
  3. In a saucepan, combine 500g of black treacle and 500ml of water. Heat over medium-low until dissolved, stirring constantly to prevent scorching.
  4. To the cooled treacle mixture, stir in 2 tablespoons of unsweetened cocoa powder, the zests of 2 oranges, 1 lemon, and 1 tangerine, along with 3 teaspoons of anisette liqueur, if using.
  5. Return the saucepan to low heat and sprinkle in the remaining 250g of semolina while stirring continuously. Cook for about 5-7 minutes until thickened.
  6. Once the dough has rested, preheat your oven to 180°C (350°F). On a lightly floured surface, roll out portions of the dough to about 5mm thickness and cut out rings using a cookie cutter.
  7. Arrange the filled rings on a baking tray lined with parchment paper, leaving space between each. Bake in your preheated oven for approximately 20-25 minutes or until golden brown.
  8. Once baked, remove the Maltese Christmas Honey Rings from the oven and let them cool on a wire rack.

Nutrition

Serving: 1ringCalories: 120kcalCarbohydrates: 20gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 30mgPotassium: 50mgFiber: 1gSugar: 8gVitamin C: 2mgCalcium: 1mgIron: 3mg

Notes

Let the filling cool before using; it thickens as it cools, making it easier to handle. Store in an airtight container for up to 3 days or refrigerate for up to a week.

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