One of our wonderful Maltese traditional biscuits my mum would make. I make them quite small but traditionally these were made in large doughnut sized rings or in figure eights. This recipe makes about 30 biscuits.
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
Serves: 30
Ingredients
550 grams self raising flour
200 grams butter
150 grams caster sugar
2 eggs
Zest and juice of 1 orange and 1 clementine
1 teaspoon ground cloves
1 tablespoon caraway seeds (you can also use aniseeds or fennel seeds)
Extra flour for assisting in making the round biscuit shapes
1 small bowl of sesame seeds
1 extra lightly beaten egg and a pastry brush
Instructions
Sift the flour.
Rub in the butter with the sifted flour mixture.
Add in the sugar, zest, ground cloves, caraway seeds and eggs.
Slowly add in the juice until a soft dough is formed. You may not need all of the juice.
Chill in the fridge for about half an hour.
Preheat the oven to 200oC.
Using some flour if needed take a small golf ball sized piece of dough and form into a small thin sausage. Join the ends to form a circle (or you can form into figure 8 shapes)
Brush lightly with egg on the top of the biscuit and dip into the sesame seeds.
Place on a baking tray with baking paper..
Once the tray is filled place in the oven for 10 to 15 minutes until golden brown.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/sesame-biscuits-qaghaq-tal-gulglien/