MALTA
Ingredients
SCHOOL
SAN ANDREA SCHOOL
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200 g ground almonds
200 g sugar
300 g flour
1 teaspoon baking powder
1 tablespoon cocoa powder
1 teaspoon cinnamon
1 tablespoon orange blossom
water.
• 1 lemon rind gated and juice
• 1 orange rind grated and juice
Some honey and chopped lightly
toasted almonds for decorating.
Rice paper
Preparation
1. Mix the ground almond, sugar, flour, baking
powder, cocoa powder, cinnamon and rinds in
a bowl.
2. Add orange blossom water and lemon and
orange juices gradually until mixture forms a
stiff dough. If need be add a little water.
3. Knead lightly with your hands.
4. Place rice paper on baking trays.
5. Form the dough approximately into 10 cm x 5
Grade 5 Class (Ages 8-9 years old) Food Preparation of a Traditional
Maltese Sweet - Kwareżimal using the Home Economics/ Hospitality
Room in Senior School, kindly made available to our younger
students in Middle School by the Department in Senior School
managing this subject.
At our school - Senior School Section , Hospitality is an examinable
subject incorporating Food Preparation, Cooking, Health & Safety and
other key areas needed later in life when working or managing this
Industry. Hence the school needs to provide the right environment
with the right educators, environment and tools to cater for this
subject.
(David Micallef)
cm bars.
6. Place on rice paper and bake at 140-160°C for
about 20 minutes. Remove from oven when
cookies are still soft and spring back when
touched with finger.
7. While still hot make small insertions with a
small knife and form a lattice. Brush with
honey and sprinkle with chopped almonds.
8. Serve cold and preserve in an airtight
Dessert
container
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San Andrea School Malta - ASEF Project
ABIGAIL ENRIQUEZ