Maltese Honey Rings

Ingredients

• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 100g (3/4 cup) semolina 100g (3/4 cup) semolina
• 150g (3/4 cup) unsalted butter, softened 150g (3/4 cup) unsalted butter, softened
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 orange Zest of 1 orange
• 200g (2/3 cup) honey 200g (2/3 cup) honey
• 100g (1 cup) ground almonds 100g (1 cup) ground almonds
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (5g saturated)
• Carbohydrates: 32g (18g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina, baking powder, and salt.
2. 2.
   In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs, one at a time, to the butter mixture, beating well after each addition.
4. 4.
   Stir in the vanilla extract and orange zest.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
6. 6.
   Divide the dough into two equal portions and shape each portion into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
7. 7.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
8. 8.
   In a small bowl, combine the honey, ground almonds, cinnamon, and cloves to make the filling.
9. 9.
   Roll out one portion of the dough on a lightly floured surface to a thickness of about 1/4 inch.
10. 10.
    Using a round cookie cutter, cut out circles from the dough and place them on the prepared baking sheet.
11. 11.
    Spoon a small amount of the honey filling onto each circle of dough, leaving a border around the edges.
12. 12.
    Roll out the second portion of dough and cut out circles in the same size as the first portion.
13. 13.
    Place the second circles of dough on top of the filled circles and press the edges together to seal.
14. 14.
    Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown.
15. 15.
    Remove from the oven and allow to cool completely.
16. 16.
    Dust the Honey Rings with powdered sugar before serving.

Treat your ingredients with care...

• All-purpose flour — Sift the flour before measuring to ensure a lighter texture in the dough.
• Semolina — Use fine semolina for a smoother dough.
• Honey — Use a good quality honey for the best flavor in the filling.
• Ground almonds — Toast the almonds lightly before grinding to enhance their nutty flavor.
• Orange zest — Use organic oranges for the zest to avoid any pesticide residue.

Tips & Tricks

• For a variation, add a teaspoon of ground anise seeds to the filling for a licorice-like flavor.
• If the dough becomes too soft to handle, refrigerate it for a few minutes to firm up.
• Dust the work surface and rolling pin with semolina instead of flour to prevent sticking.
• Serve the Honey Rings warm with a scoop of vanilla ice cream for an indulgent dessert.
• Store the Honey Rings in an airtight container to maintain their freshness.

Serving advice

Serve the Maltese Honey Rings as a delightful dessert or sweet treat alongside a cup of tea or coffee. They are best enjoyed fresh and warm, but can also be enjoyed at room temperature.

Presentation advice

Arrange the Honey Rings on a serving platter or cake stand, and dust them generously with powdered sugar for an elegant and inviting presentation. Garnish with a sprig of fresh mint for a pop of color.