Love them or hate them, fig rolls are a classic biscuit. Soft pastry crust, squidgy fig fillings, perfect to enjoy when putting your feet up with a cuppa. Store in an air tight container and consume within 2 days.
Method
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Preheat the oven to 170°C (150°C fan, gas mark 3).
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Simmer the figs in a saucepan with 275ml water until the liquid has reduced substantially. Stir in the dark muscovado sugar until melted and then leave to cool.
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200g Figs (dried)
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275ml Water
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2 tbsp Billington's Unrefined Dark Muscovado Sugar
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Blend the mixture until smooth in a food processor and keep aside.
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For the pastry, mix together all of the ingredients in a food processor, gradually adding the water until a dough forms. (You may not need all of the water)
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75g Allinson Plain Wholemeal Flour
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125g Allinson Plain White Flour
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2 tbsp Billington's Unrefined Light Muscovado Sugar
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75g Butter (unsalted) (softened )
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½ tsp Salt
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2 tbsp Water
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1 tsp Cinnamon
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Once you have created the dough, knead on a lightly floured surface then roll out into a rectangle (approx. 16cm x 15cm).
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Lightly dust the pastry with cinnamon and then spread a strip of the fig puree down the centre of the rectangle, leaving space either side to fold the pastry.
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Fold over the pastry each side so that the seal overlaps the filling, to keep the puree in when baked.
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Cut into 3cm pieces and place on a lightly greased baking sheet with the seal faced downwards.
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Bake for 25-30 minutes or until golden brown. Leave to cool on a wire rack.
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