Site hosted by Build your free website today!

Qubbajt (Maltese nougat)


800 g sugar

300 g roasted almonds or hazelnuts ( or you can use sesame seeds)

1 tsp frshly powdered cinnamon


Oil a shallow baking tray and line first with greaseproof, then a sheet of rice paper dissolve the sugar in 250 ml water over low heat in a heavy saucepan, shaking but not stirring, boil to 154 c , lightly grease a marble or other slab with a little oil mixed with water and spread the nuts over it, sprinkle the cinnamon, then pour the hot syrup turn and work the mixture with two spatulas, when it starts to harden spoon it into the rice paper case and leave to cool, remove the greaseproof and leave the edilble paper