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Fig Rolls

Published: Updated:
Total Time
1h
Prep Time
30m
Bake Time
30m
Serves 11
Serves 11
intermediate
A little effort

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.

10 ingredients9 steps
  • Vegetarian

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.

    Ingredients for this step

    • 200gFigs (dried)
    • 275mlWater
    • 2 tbspBillington's Unrefined Dark Muscovado Sugar
  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)

    Ingredients for this step

    • 75gAllinson's plain wholemeal flour
    • 125gAllinson's plain white flour
    • 2 tbspBillington's Unrefined Light Muscovado Sugar
    • 75gButter (unsalted) (softened)
    • 0.25 tspSalt
    • 275mlWater
    • 1 tspCinnamon
  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

    • 200gFigs (dried) 
    • 2 tbspBillington's Unrefined Dark Muscovado Sugar 
    • 275mlWater 
  • For the Pastry

    • 75gAllinson's plain wholemeal flour 
    • 125gAllinson's plain white flour 
    • 2 tbspBillington's Unrefined Light Muscovado Sugar 
    • 75gButter (unsalted) (softened) 
    • 0.25 tspSalt 
    • 2 tbspWater 
    • 1 tspCinnamon 

Utensils

  • Saucepan
  • Food processor

Nutritional information per 63g serving

  • Energy 175cal
  • Fat 6.2g
  • of which Saturates 3.6g
  • Carbohydrates 25g
  • of which Sugars 13g
  • Protein 2.7g
  • Salt 0.17g

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