Maltese Christmas Honey Rings (Qagħaq ta’ L-Għasel)

This is one of my favourite Maltese traditional foods. Its ingredients are the essence of the festive season. By making this sweet, your home will be gently filled with the amazing scent of Chrostmas spices and the other ingredients.

As soon as the molasses start to boili together with the mixed spices and citrus zest, your mind and soul will be immediately overwhelmed with an explosion of memories and Christmas magic 🙂

Maltese honey ring
  • Preparation: 1 Hour
  • Cooking: 30 Minutes
  • Difficulty: Medium
  • Servings: makes around 8 honey rings
  • Cost: Medium


For the pastry:

  • 400 g plain flour (type 0)
  • 100 g semolina
  • 100 ml sunflower oil (cold pressed)
  • 100 g Light muscovado sugar
  • 1 egg yolk
  • 1 pinch table salt
  • q.s. milk (to bind)

For the filling:

  • 500 g black treacle (molasses)
  • 500 ml table water
  • 250 g semolina
  • 2 spoons dark muscovado sugar
  • 2 spoons unsweetened cocoa powder
  • 2 oranges (zest only)
  • 1 lemon (zest only)
  • 1 tangerine (zest only)
  • 3 teaspoons anisette liqueur
  • 2 teaspoons ground cloves
  • 1 teaspoon mixed spices


For the pastry:

    • – mix the flour, semolina, sugar and a pinch of salt;
    • – add the yolk and the oil;
    • – knead well till you get a smooth dough (pour some milk to bind as you deem necessary);
    • – transfer the dough into a bowl and cover it with a kitchen towel;

For the filling:

    • – put the molasses in a sauce pan;
    • – mix it with all the remaining ingredients except for the semolina;
    • – put the sauce pan on the stove on medium heat;
    • – simmer until everything starts to boil;
    • – remove the sauce pan from the stove;
    • – immediately pour the semolina onto the mixture and mix well till it gets absorbed;
    • – the end result should be a spongy and grainy mass;
    • – put it aside till it cools down;

To make the honey rings:

    • – roll out the pastry into long thin strips;
    • – put some mixture in the middle;
    • – roll the pastry around it to form long tubes;
    • – form each tube into a ring;
    • – cut slits with a sharp knife;
    • – bake at 180 degrees for about 30  minutes or till golden;


2.9 / 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question

2 Replies to “Maltese Christmas Honey Rings (Qagħaq ta’ L-Għasel)”

  1. I will definetely make them this year!! I lived with maltese nuns for yours and it was my favourite Christmas sweet!!! Now that I found again the recipy I will enjoy them with my family!!

Leave a Reply

Your email address will not be published. Required fields are marked *