Ingredients
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3 tbsp Aniseed
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1 tsp Ground cloves
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1 tsp Cinnamon
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4 Eggs (yolk)
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4 Eggs (white)
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400gr Light brown sugarYou can also use granulated sugar
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500gr Flour (plain)
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1 1/2 tsp Baking Powder
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1 tbsp Lemon zest
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1 tbsp Orange zest
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For the royal icing
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300gr Icing sugar
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1 tbsp Lemon juice
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1 Egg (whites)
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1 drop Pink food colouring
What goes better with a pastina tar-raħal than a freshly-brewed cup of tea? How about tea-infused icing?! Or better known in Malta as “ġelu”. Hope you enjoy these traditional biskuttini tar-raħal that are still a favourite among the Maltese.
Steps
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Time for the tea-infused royal icing! Brew a cup of tea using two PG Tips tea bags and let it cool. In a glass bowl, sift the icing sugar and add the egg white. Once cooled, add in the tea, the lemon juice and mix well. It may look dry in the beginning, but continue mixing until the desired texture is achieved. Add a drop of the traditional pink food colouring. |
7
Done
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Once the pastini are cooled, pipe the icing in a circular, snake-like pattern. Enjoy with a cup of freshly-brewed PG Tips tea!
More Recipes: Għadam ta’ Novembru |
2 Comments Hide Comments
Worked amazingly and super tasty!!! Two small comments – the lemon juice step is missing in the icing method; also the amount of tea that needs to be added is super minimal – i have expected to need to add much more of the cup of tea 🙂
So glad you enjoyed them. The rest of the tea is for you to enjoy, obviously 😉