Maltese Ka’ak | Treacle Rings 

Method as per Miss Gouder

Ingredients:

  • 1 lb. Treacle
  • 15ozs (¾ pint) Water
  • 8ozs. Semolina
  • 6ozs. Sugar
  • 4 tsp. Cocoa
  • 1 tsp. Nutmeg
  • 1 tsp. Ground Gloves
  • 1 tsp. Allspice
  • A little Brandy ( for taste)
  • Grated Rind of half a Lemon
  • Grated Rind of half an Orange
  • Grated Rind of half a Tangerine

Method:

  1. Put all the ingredients except semolina in a saucepan and boil, then simmer for an hour.
  2. Sprinkle Semolina little by little and stir continuously and avoid having lumps. If mixture is still to soft simmer a little longer, (stirring at all times). When mixture has thickened, remove from stove and let stand to cool. When cool the mixture will have a heavy creamy consistency.
  3. Next we start preparing the dough for the rings.

Pastry:

  • 16 ozs. Flour
  • 4 ozs. Margarine Or Unsalted Butter
  • 3 ozs. Sugar
  • A Pinch of Salt

Method:

  1. Sift flour and salt add sugar and margarine. Work with finger tips until mixture looks like fine bread crumbs.
  2. Add enough water to form dough. Work the dough well with the heel of your hands. When dough is ready, cover with clean cloth and let stand for a few minute.
  3. Form the dough into medium sized balls. Take one ball and pin-roll flat on wooden board and start cutting the strips needed to form a ring.
  4. Cut strips about 8″ (or longer) long and about 3” wide.
  5. Set each strip in front of you together with the mixture and with a spoon place some of the treacle mixture on the center of the strip and spread width-wise but away from the ends about an inch.
  6. Close strip by taking both sides and pinch into a tight close even if you have to use a little milk at the tip of your fingers to moisten the dough. The pinched area would be formed on the top side of the ring. Try to make it look good by crimping it as a pie is crimped at the edge, (but make sure it’s closed).
  7. Once closed take the strip roll and turn it into a ring and close ends by overlapping them, also pinch these ends for a tight close.
  8. Treacle ring is now formed and for the final step you just slit (I/I/I) a few areas on the top of the ring, to give air and once cooked the treacle will make it’s own decorative expression.
  9. Cook rings in a moderate temperature of 350 degrees till dough turns into a light brown colour and the treacle shows through the open slits.

Enjoy this sweet ring with your early coffee cup, and when having company over for tea.