These Biskuttini tar-Raħal are a true Maltese classic. Rustic, warmly spiced biscuits richly scented with aniseeds and caraway seeds. A staple at Maltese baptisms and special family celebrations, they pair perfectly with a cup of tea or coffee.
Since I was a child, one of my all-time favourite biscuits to dunk in tea has always been Biskuttini tar-Raħal. I adored nibbling off the icing first, then dunking them to enjoy the soft, crumbly biscuit with its chewy seeds inside. Nowadays, they are still one of my go-to treats whenever I visit Malta, only now I’m no longer the only one enjoying them at home. Both of my kids absolutely love these biscuits; I could even say they are their favourite Maltese biscuits. Whenever we buy a packet, it never lasts long!
I recently finished testing this Biskuttini tar-Raħal recipe and had the chance to share the biscuits with some of my fellow Maltese compatriots here in Luxembourg. We held an event where I helped prepare and showcase some of our cuisine. The biscuits turned out wonderfully, though I had to hide a few at home because my two little munchkins went crazy the moment they spotted them!
What are Biskuttini tar-Raħal
Biskuttini tar-Raħal are a staple at Maltese baptisms and family celebrations. With their brightly coloured icing, they bring a cheerful touch to the dessert table when coffee is served. Traditionally, the icing is coloured pink or blue, often matching the gender of the baby being celebrated at the baptism. These soft, crumbly biscuits are delicately spiced with cinnamon, cloves, aniseed, and caraway seeds. The aniseed and caraway seeds are usually only lightly crushed, so you can still bite into pieces of the whole seeds, giving the biscuits their distinctive chewy texture and aromatic flavour.
FAQs
How to store the cookies?
Store these biscuits in airtight containers or a good cookie jar and these biscuits can last up to six days; if you can resist.
Biskuttini tar-Raħal
Ingredients
- 3 eggs
- 75 g granulated sugar
- 75 g brown sugar
- 125 g butter
- 1 tsp Vanilla
- 425 g plain '00' flour
- 1 tbsp caraway seeds crushed
- 1 tsp aniseeds crushed
- ½ tsp ground Cinnamon
- 1/2 tsp ground Cloves
- 1 ½ tsp baking Powder
- a pinch of salt
Icing
- 250 g icing sugar
- 1 egg white
- 1 tsp lemon juice
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla or almond extract
- food colouring
Instructions
- In a bowl cream together the butter and both of the sugars, until it's nice and fluffy.
- Mix in the eggs until combined. Add the other remaining ingredients and knead into a soft dough. Do not worry if the dough gets a bit sticky, this is what we want.
- Pre-heat oven to 180°C/360°F. Line a baking tray with parchment paper. Set aside.
- Divide into 30 pieces and roll into balls. Place on the baking tray.
- Leave some space between each biscuit and do not overcrowd the tray as these biscuits tend to flatten slightly while baking. Bake the biscuits for about 20 minutes or until lightly golden. Let them cool on a cooling rack.
- While the biscuits are cooling, prepare the icing. Beat the egg white and cream of tartar until foamy. Gradually add the icing sugar while mixing. Add the lemon juice and vanilla extract. Beat 3–5 minutes until glossy and thick. Carefully add a few drops of food colouring.
- Pipe circles of icing over the biscuits and let dry completely.
Nutrition
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