Qagħaq tal-ġunġlien are ring shaped vanilla flavoured biscuits, topped with sesame seeds. These qagħaq are the perfect dunk biscuits!
By just looking at them you might confuse them with qagħaq tal-ħmira! However, these qagħaq aren’t soft yeasted buns. On the contrary, these are crumbly crunchy biscuits. Similar to the traditional ottijiet, these qagħaq are another classic dunk biscuits.
These qagħaq tal-ġunġlien are another Maltese favourite found at every bakery and confectionery shop. Made with few simple ingredients and done in a fast way. Vanilla is the main flavour of these sweet qagħaq. Plenty of butter and eggs make these biscuits extremely crumbly and delicious!
How to make qagħaq tal-ġunġlien?
To make these, you only need a few steps! Start by mixing together the flour, sugar, baking powder and vanilla extract. With your hands crumble the butter in with the flour. Add the eggs and start kneading until a smooth sticky dough is achieved. Divide into 24 equal pieces, roll into 10cm logs and close the ends together. Dip them in sesame seeds. Bake for 20 minutes at 180°C. Let cool completely on a cooling tray once done.
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.
Other types of Maltese biscuits
In Malta we love good dunkable biscuits! Most probably a leftover from our British occupation. Other great dunkers are the following:
Qagħaq tal-Ġunġlien- Maltese sesame biscuits
- 300 g plain flour
- 100 g sugar
- 100 g butter
- 2 egg
- 1 tsp baking powder
- 2 tsp vanilla extract
- sesame seeds
- In a large bowl, combine together flour, sugar, baking powder, and vanilla extract.
- Add the butter and the eggs to the dry mixture and combine everything with your hands.
- Knead everything together until a dough is formed. 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. Prepare the sesame seeds in a plate. Set aside.
- After taking out the dough, divide into 24 equal pieces. Roll them between your hands until you get rolls of about 10cm long. Close the ends together so that it forms a ring.
- Dip the dough into the sesame seeds and then place it on the baking tray.
- Leave some space between each biscuit and do not overcrowd the tray as these biscuits tend to rise slightly while baking.
- Bake the biscuits for about 20 minutes or until lightly golden.
- Let them cool on a cooling rack and enjoy!
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!