Served with a sweet cup of creamy tea, these Maltese Biscuits, or cookies, are slightly sweet and spiced just right.
- 1 3/4 cups Blanched Almond Meal
- 2 teaspoons baking powder
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground nutmeg
- 4 Tablespoons olive oil
- 1/4 cup Splenda Sugar Blend
- 1 Tablespoon grated lemon rind
- 1 egg
- 3 Tablespoons water
- 2 Tablespoons sesame seeds
- Preheat oven 350°F
- Sift the flour and baking powder into a large bowl. Add the spices.
- In a separate bowl, add olive oil, sugar, lemon rind, egg and water. Mix well.
- Pour liquid mixture into the flour mixture to form the pastry.
- Make equal shapes of rings or fingers, and dip in sesame seeds.
- Place on a lined baking tray and bake for about 20 minutes or until golden brown.
Roots. Heritage. Ancestry.
Life was just that simple. My mom was a cook, baker, banker, chauffeur, you name it, she did it. Not bad for someone who grew up with only an elementary education.
Her kitchen was hers. We weren’t allowed to cook with her. But I pushed the issue enough that by the time I was 14 she was letting me help her.
We made traditional Maltese food.
I totally did not understand why she made these cookies, that she called biscuits, yet they looked like doughnuts. They didn’t taste like doughnuts though. They were slightly sweet and back in the day, if it didn’t have chocolate in it then I wouldn’t try it.
Today, for the first time ever I made Qag.
All the memories of baking with mom resurfaced and the love for the biscuit/cookie doughnut (not), emerged.
They are so simple to make. The old Country was and still is simple. Simple life on an island. Sometimes that’s all we need.
I am relaxing on the couch, with a cup of coffee and these Maltese Biscuits.
May your days be Merry and bright and may all your wishes come true.
Thanks for stopping by and have a great day.