Ghaqda tal-Ghasel (Maltese honey and aniseed knots)
Tender aniseed and orange dough tied in knots, baked golden, then soaked in warm honey syrup and sprinkled with almonds.
- Time1 hr
- LevelMedium
- Costabout £0.15 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line two baking trays with baking paper.
- 2
Mix the flour, baking powder, 50 g sugar and aniseed. Rub in the dairy free spread. Stir in the orange zest and juice to make a soft, smooth dough.
- 3
Divide into 12 pieces. Roll each into a rope about 20 cm long and tie it in a simple knot. Lay on the trays.
- 4
Bake for 20 minutes until golden brown.
20 min - 5
Meanwhile, put the honey, 50 g sugar, water and lemon juice in a pan. Simmer gently for 8 minutes until slightly syrupy.
8 min - 6
Put the hot knots a few at a time into the warm syrup and turn for 30 seconds so they soak it up.
- 7
Lift out onto a rack set over a tray. Scatter over the almonds and leave to set for 20 minutes before eating.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.