Our traditional Maltese Lenten sweet is dairy free (although some versions use egg white) and is a wonderful sweet biscuit drizzled with honey and nuts.
Easter is an important time in Maltese tradition and our food culture reflects this. From kwarezimal which is made during Lent and other things which are prepared over Lent and Easter day.
Traditionally kwarezimal were made without eggs or dairy although some versions now use egg whites. I have made mine without egg whites and are still in my opinion just as delicious.
This was something that wasn’t made at home from memory but I discovered them a number years ago when I was in Malta at Easter time. I have made them ever since.
- 200 grams sifted flour
- 200 grams light brown sugar
- 200 grams almond meal
- 1 teaspoon each of cinnamon, nutmeg and cloves
- 1 tablespoon cocoa powder
- 1 tablespoon orange blossom water
- 1 tablespoon vanilla essence
- Zest of 1 orange and 1 lemon
- Juice of an orange plus approx 50 ml water
- Honey and chopped nuts (I used hazelnuts but you can use almonds, pistachios or nuts of your choice) to decorate
- Mix all the ingredients together except the juice, water, honey and nuts (to decorate).
- Add in the juice and water and mix to form a soft dough.
- Preheat oven to 180oC.
- Shape the biscuits into logs of the size 10 cm long, 4 cm wide and 2 cm thick. Place on a tray with baking paper.
- Cook in the oven for 25 minutes.
- Remove from the oven and drizzle with honey and top with chopped nuts.