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Fig Rolls

0 Reviews

  • Vegetarian

About the bake

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.

1Total Time
30Prep Time
30Bake Time
11Serves
A little effort

Method

  1. Step 1:

    Preheat the oven to 170°C (150°C fan, gas mark 3).

     

  2. Step 2:

    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.

  3. Step 3:

    Blend the mixture until smooth in a food processor and keep aside.

  4. Step 4:

    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)

  5. Step 5:

    Once you have created the dough, knead on a lightly floured surface then roll out into a rectangle (approx. 16cm x 15cm).

  6. Step 6:

    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.

  7. Step 7:

    Fold over the pastry each side so that the seal overlaps the filling, to keep the puree in when baked.

  8. Step 8:

    Cut into 3cm pieces and place on a lightly greased baking sheet with the seal faced downwards.

  9. Step 9:

    Bake for 25-30 minutes or until golden brown. Leave to cool on a wire rack.

Ingredients

  • For the Filling

    • 200g Figs (dried)
    • 2 tbsp Billington's Unrefined Dark Muscovado Sugar
    • 275ml Water
  • For the Pastry

    • 75g Allinson's plain wholemeal flour
    • 125g Allinson's plain white flour
    • 2 tbsp Billington's Unrefined Light Muscovado Sugar
    • 75g Butter (unsalted) (softened)
    • 0.25 tsp Salt
    • 2 tbsp Water
    • 1 tsp Cinnamon

Utensils

  • Saucepan
  • Food processor

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