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Joe's sweet delights, Siggiewi (2026)

16/05/2026

Homemade Hobnobs - Oaty cookies 😋🍪

Delicious cookies primarily made from rolled oats and wholemeal wheat flour. They have a distinct rustic texture and a slightly nutty, golden-syrup flavour. 😋🤤

Recipe by Jane's Patisserie 🧑‍🍳

Ingredients:
100 g unsalted butter/baking spread
100 g light brown soft sugar
50 g golden syrup
125 g rolled oats
0.5 tsp bicarbonate of soda
0.5 tsp sea salt
150 g wholemeal plain flour
100 g milk chocolate (melted)

Method:
Preheat the oven to 180ºC (or 160ºC fan) and line 2–3 large trays with parchment paper.
Add the butter, sugar and syrup to a bowl and beat together until combined.
Add the oats, bicarbonate of soda, salt and flour, then mix again until fully combined.
(If the dough is struggling to come together—it may depend on how you are mixing—continue mixing, or use the warmth of your hands. It will be slightly crumbly but should come together into the correct texture.)
Portion the dough into heaped tablespoons (I used a 4 cm scoop), then roll into balls.
Place them on the lined trays and flatten each cookie with the palm of your hand.
Bake for 12–15 minutes, then leave to cool completely on the trays. For a crunchier biscuit, bake for 15 minutes.
If adding chocolate, melt it once the cookies have cooled.
Spread about a teaspoon of chocolate onto the base of each cookie and smooth it to the edges.
Leave to set, then enjoy.

10/05/2026

Healthy Carrot Cake Bars 😋🥕🥕

Craving a healthy snack? Try these!
They are quick, easy, healthy and delicious, with no sugar, no butter, no eggs and no flour!

Recipe by Healthy Flo Flo 🧑‍🍳

Ingredients:
🥕 180 g carrots, (~2 carrots)
🥕 140 g dates (pref. Medjool dates)
🥕 80 g rolled oats
🥕 60 g walnuts
🥕 70 g shredded coconut
🥕 1 tsp cinnamon
🥕 1 tsp orange zest (optional)

Method:
Add all the ingredients to your food processor and pulse until you reach that perfect consistency (see pic). The key here is not to go too far — a few pulses is all you need, so resist the urge to keep blitzing! You want to pulse the mixture until it’s sticky and chunky — not a smooth paste. This gives the bars a great texture.
Tip the mixture out onto a tray lined with baking paper (20x20cm 8×8 inches). Spread the mixture evenly and press and level it out with the back of a spoon.
Bake at 180°C for 20 minutes, until golden and just set.
Here’s the important bit: let it cool completely in the tray before you even think about cutting into it. Once cooled, I even popped the baking tray in the fridge for a couple of hours to ensure that it's firm enough.
Sprinkle with coconut, slice into bars — or squares if you prefer — and enjoy! 😊

04/04/2026

🎉 HAPPY EASTER! 🎊
My Easter 2026 Figolli! 😋🐣🐇

23/03/2026

Kwareżimal 😋😍

A traditional Maltese almond biscuit, exclusively associated with the Lenten period leading up to Easter. It is a humble yet aromatic sweet. These biscuits are characterized by a slightly crisp exterior and a soft, chewy, and dense centre. The taste is a blend of nutty almonds, warm spices (cinnamon, cloves), and vibrant citrus (orange, tangerine and lemon zest).

Recipe by Wayne Cutajar 🧑‍🍳

Ingredients :
9 oz (250 g) Roasted Almonds
3 1/2 oz (100 g) Caster sugar
3 1/2 oz (100 g) Soft, dark brown sugar
7 oz (200 g) Plain flour
2 2/3 oz (75 g) Honey
2 tbsp Water
2 tbsp Orange blossom water
Zest of a medium-sized lemon
Zest of a medium-sized orange
Zest of a large-sized tangerine
1 tsp Ground cloves
0.5 tsp Ground cinnamon

For the topping:
Honey
Chopped nuts

Method:
Blitz the roasted almonds until most of them are finely ground, leaving just a few chunky pieces.
Measure all the dry ingredients and mix them in a large bowl. Add the chopped almonds, the orange, lemon and tangerine zest and mix again.
Finally add the honey, rose water and water.
Mix everything together until all the mixture starts to come together.
Use your hands to form a dough in the bowl. If it is too dry, add a few drops of water until the dough is workable.
Form a ball of dough and transfer it to a clean, lightly floured surface.
Knead the dough a little more and then form a long roll.
Divide the dough roll into equal parts. I divided it into 6 parts of about 134g each. You can divide it into more parts for smaller Kwareżimal, or fewer portions to form larger Kwareżimal.
Flatten each portion to form the typical Kwareżimal shape. Mine measured roughly 13cm by 5cm.
Place the Kwareżimal on baking trays lined with parchment paper.
Bake the Kwareżimal for 12 - 15mins at 180C.
Once out of the oven and still hot, brush the Kwareżimal with honey and sprinkle chopped almonds or other nuts on top.
Enjoy!

28/02/2026

Maltese Bread Pudding (Pudina tal-ħobż)🍞
A traditional, rustic dessert that transforms stale bread into a dense, chocolatey and fruit-filled treat. 😋
Its texture is dense and moist rather than light or cake-like. The top is typically baked until it is slightly firm or crunchy, while the interior remains solid and springy.
The pudding is characterised by a rich, dark flavour derived from cocoa and drinking chocolate, balanced with Mediterranean citrus notes from orange and lemon zest.

Recipe by Lolly's Kitchen 🧑‍🍳

Ingredients:
500g Stale Crusty Bread (I used Maltese sourdough) 🍞
600ml Milk (more if needed) 🥛
100g Butter, melted 🧈
100g Sugar
3 Eggs, beaten 🥚🥚🥚
40g Cocoa Powder
50g Drinking Chocolate
100g Sultanas
100g Currents
50g Roasted Hazelnuts, chopped
1/2 Tsp Mixed Spice
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
2 Tbsp Jam of your choice
Zest of half an Orange and Lemon 🍊🍋
1 Tsp Vanilla essence
2 Tbsp Amaretto Liqueur
I also added 30g glace cherries and 30g candied peel, but this is entirely optional.🍒
Sesame Seeds (optional)

Method:
Preheat oven to 180C/350F.
Cut the bread into pieces and place it in a bowl. Soak the bread in milk for 30 minutes (make sure the bread is soaked well in the milk). Place the bread in a colander, drain and press out as much milk as possible.
Transfer the bread to a large bowl. First stir in the melted butter, followed by the beaten eggs, then all remaining ingredients. Mix until well incorporated.
Pour the mixture into a butter greased baking dish. Sprinkle sesame seeds on top and bake for 50 minutes.
Serve warm or at room temperature.
Enjoy! 😊

21/02/2026

No-bake Nutella Cheesecake 😍 🤤
A decadent dessert combining the rich, creamy texture of traditional cheesecake with the indulgent chocolate-hazelnut flavour of Nutella.

Recipe by Taming Twins 🧑‍🍳

Ingredients:
For the base:
250g Digestive biscuits, crushed
80g Unsalted butter, melted
30g Hazelnuts, chopped (optional)

For the cheesecake mixture:
300mls Double cream
400g Full fat cream cheese
200g Nutella spread
7g Gelatine (optional)

For the topping:
150g Nutella, melted
50g Hazelnuts, roughly chopped

Method:
Crush the digestive biscuits and hazelnuts and mix them with the melted butter. Press the mixture into the base of an 8 inch tin. Chill in the fridge while you make the topping.
Pour the double cream into a bowl, add the cream cheese, Nutella and melted gelatine and whisk using an electric mixer until consistency is quite thick. If you're not using gelatine, mix until consistency is like ice cream.
Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
Pop back into the fridge for at least 4 hours (or overnight if gelatine is not used).
When the cheesecake is well chilled, warm the Nutella very gently in a pan on the hob or in the microwave. (Don't let it get hot, it just needs to soften very slightly.)
Remove the cheesecake from the fridge and, while still in the tin, pour the melted Nutella over the top. Smooth it out very gently with the back of a spoon until the top is completely covered. (Take care not to touch the cheesecake mixture.)
Sprinkle the hazelnuts around the edge.
Return the cheesecake to the fridge for at least a further 1 hour before serving.
Enjoy! 😋

15/02/2026

Prinjolata 😍😋🎭

A rich, no-bake, dome-shaped, traditional Maltese Carnival treat. Absolutely delicious! 😋

Recipe by Benna

Ingredients:
10 biscuits (fingers)
50g glace cherries
50g candied peel
50g roasted hazelnuts
50g roasted almonds
50g chocolate chunks/chips
Lemon and orange zest

For the Buttercream:
200g unsalted butter
300g powdered sugar
1 tsp vanilla extract

For the Decoration:
150g unsalted butter
250g powdered sugar
1 tsp Vanilla extract
2 tbsp canned milk
Roasted almonds flakes
Roasted pine nuts
Glace cherries
Melted dark chocolate

Method:
In a bowl, using a hand or stand mixer, beat the softened butter for a few seconds until creamy. Add the powdered sugar and vanilla extract and mix together until the buttercream is light and smooth.
In a separate bowl, crush the finger biscuits, and then add the roasted hazelnuts, roasted almonds, cherries, candied peel, chocolate and the lemon and orange zest. Mix well.
Add the buttercream to the dry ingredients and mix well until everything is well combined.
Transfer the mixture onto a plate and form a dome. Let it sit overnight in the fridge.
The next day make the buttercream exactly the way you did it before, just adding in the canned milk for a slightly different taste.
Decorate the prinjolata with buttercream, cherries, toasted almond flakes and pine nuts. Drizzle melted dark chocolate to complete the decoration. Enjoy!

07/02/2026

Shortbread Valentine's Day heart biscuits ❤️💕

These melt-in-the-mouth, delicious, buttery treats start with a simple dough of butter, sugar and flour, rolled thin and cut into heart shapes before baking to a pale golden edge.
Recipe by Jane's Patisserie 🧑‍🍳

Ingredients:
200g unsalted butter
100g caster sugar (plus extra)
300g plain flour (plus extra)
Melted chocolate / royal icing / sprinkles for decoration

Method :
Add the butter and sugar to a bowl, and beat together until smooth and fluffy using a stand or hand mixer.
Add in the flour, and beat/mix until a dough is formed! Make sure it's combined well.
Lightly flour your surface and roll out your shortbread dough - make sure its 1cm thick.
Cut out your shortbread hearts - I used a 7cm heart cookie cutter, but you can use any shape you fancy. Re-roll the dough and cut more hearts until all the dough has been used up.
Carefully pick the shortbread hearts up and put them on a lined baking tray. Once they've all been cut up, put them in the fridge for 30 minutes.
Whilst they are chilling, preheat your oven to 180C/160C Fan.
Once chilled, take out of the fridge and sprinkle them lightly with caster sugar.
Bake in the oven for 15-20 minutes, or until they're turning lightly golden.
Once baked, leave to cool fully.
Decorate if and as you wish. I used a mix of melted milk and white chocolate, sprinkles and royal icing. I left some undecorated as well.
Enjoy! 😋

18/01/2026

Almond croissant NYC cookies 😋🍪
A sweet, rich and decadent dessert that combines the buttery, nutty flavours and varied textures of a classic French almond croissant in a convenient cookie form. They feature a soft, chewy cookie base stuffed with a creamy almond filling (frangipane) and topped with crunchy, toasted sliced almonds and powdered sugar. (Cookies shown are without the icing sugar dusting.)

Recipe by Jane's Patisserie 🧑‍🍳

Ingredients:
Filling:
175g ground almonds
125g light brown soft sugar
1 medium egg (or large)
25g unsalted butter (melted)
1 tsp vanilla extract
1 tsp almond extract

Cookie dough:
150g unsalted butter
125g light brown soft sugar
90g white granulated sugar
1 medium egg (or large)
1 tsp vanilla extract
1 tsp almond extract
285g plain flour
75g ground almonds
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
1/4 tsp sea salt

Topping:
50g flaked almonds
Icing sugar

Method:
Filling:
Add the melted butter, almonds, sugar, egg, vanilla and almond extract to a bowl and mix to a paste.
Chill in the fridge/freezer whilst you make the cookie dough.

Cookie dough:
Add the butter and sugars to a new bowl and mix using a hand or stand mixer.
Add the egg and vanilla extract and almond extract and mix again.
Add the flour, almonds, baking powder, bicarbonate of soda and salt and mix to a cookie dough.
Portion the filling into ten portions, using a scoop or tablespoon. Roll into balls weighing 40g each.
Portion the cookie dough into ten portions as well weighing 80g each.
Flatten a piece of cookie dough in the palm of your hands.
Add a portion of frangipane filling and wrap the cookie dough around forming a ball of dough.
Dunk the ‘top’ of the cookies into flaked almonds and place onto lined trays.
Chill the cookies in the fridge for an hour and preheat the oven to 200ºC/180ºC fan.
Bake for 11-12 minutes and then leave to cool for 30 minutes. Dust with icing sugar if desired.

Joe's sweet delights

16/05/2026

10/05/2026

04/04/2026

23/03/2026

28/02/2026

21/02/2026

15/02/2026

07/02/2026

18/01/2026

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