3 minute read
MALTESE TEATIME TREATS
Honoré de Balzac
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Many who grew up in the 70s, 80s and 90s in Malta will remember their parents or grandparents with various biscuits and Biskuttini tar-rahal kept in tins which were brought out for teatime. Opening and closing, and reopening and closing over time would create dents and scuff marks on these tins which would become part of the family, keeping their contents fresh and hidden away like treasure until their next appearance at table. Firm favourites included crisp Ottijiet covered in sesame seeds and Krustini with almonds (with little hands always looking for the pieces which had most almonds). Biskuttini tallewz were kept for special occasions, often with someone's nanna, aunt or neighbour baking a batch for a Holy Communion or birthday party. David Vella, one of chef instructors at The Mediterranean Culinary Academy shares his secrets to making these Maltese treats. Photography Jessica Zammit.
OTTIJIET
Maltese Ottijiet are crumbly shortcrust biscuits seasoned with Mediterranean flavours, shaped in a figure of 8 and encrusted with sesame seeds.
Photography Jessica Zammit.
Maltese Ottijiet are crumbly shortcrust biscuits seasoned with Mediterranean flavours, shaped in a figure of 8 and encrusted with sesame seeds. The composition is not very sweet, but they make a welcome treat with a cup of tea or coffee, or just on their own.
MAKES 10-15 BISCUITS 300g all purpose flour, 80g self-rising flour, 240g sugar, pinch salt, 2tsp orange and lemon zest, 130g butter - cubed, 2 eggs, whole + 2 egg yolks, sesame seeds as needed, milk as needed
1. Add flours, sugar, pinch of salt and zest to a bowl, rub in butter to get a breadcrumb consistency. 2. Beat egg and egg yolks with a wooden spoon, slowly pour into flour mix. Mix with a wooden spoon until it comes together. Knead until dough becomes smooth. 3. Flatten dough, wrap in cling film, chill for 30 minutes. 4. Pre heat oven to 165C. 5. Flour work surface, cut dough into equal pieces and form into sausage like shape. 6. Fold to a figure of 8, wet one end and pinch together. Brush with milk and sprinkle with sesame seeds. 7. Bake until puffed and golden, about 10 to 12 minutes. 8 Transfer to a wire rack and wait until completely cool.
BISKUTTINI TAL-LEWZ
These traditional Biskuttini tal-lewz, are a traditional Maltese favourite usually prepared over festive holidays or celebrations. Full of delicious almond flavour, with a slightly chewy texture.
Full of delicious almond flavour, with a slightly chewy texture, Biskuttini tallewz are a traditional Maltese favourite usually prepared over festive holidays or celebrations.
Photography Jessica Zammit
MAKES 10-16 BISCUITS 200g almonds - ground, 140g caster sugar, 2g baking powder, 2 egg whites, almonds - whole as needed, icing sugar as needed, rice paper for baking
1. Pre heat oven to 200C. 2. In a bowl mix ground almonds, sugar, baking powder. 3. In another bowl whisk egg whites until foamy and frothy to a medium peak. 4. Add almond mix slowly to egg whites and fold well. 5. Line a baking tray with baking paper and put a sheet of rice paper on top. 6. Roll a tablespoon of mixture into a ball. 7. Wet bottom of almond ball with a little water and roll again. 8. Place on rice paper. Add a whole almond in the middle and press down. 9. Bake until lightly brown, about 10 to 15 minutes. 10. Remove from oven and cool.
Recipes are from The Mediterranean Culinary Academy's Intermediate Junior Chef Programme developed and led by David Vella, one of the chef instructors at MCA. Share your creations by tagging @mca_malta or sending MCA a photo on their socials. For information on upcoming cooking classes and to book a cooking class visit www.mcamalta.com or email contact@mcamalta.com.
