Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Baked Goods, Cookies, England
Yields or Serves:
Rating:
[Total: 0 Average: 0/5]
Tags:
If you like figs then you’ll love these classic British treats.
- 4 Ounces Unbleached Flour
- 4 Ounces Whole Wheat Flour
- 5 1/2 Ounces Unsalted Butter (Cut Into Small Pieces)
- 2 1/4 Ounces Light Muscovado Sugar
- 1 Teaspoon Vanilla Extract
- 2 Egg Yokes
- 1 To 2 Teaspoons Water
- 6 Tablespoons Water
- 8 1/2 Ounces Dried Figs (Finely Chopped)
- 2 Tablespoons Fresh Lemon Juice
- To large-size bowl combine unbleached and whole wheat flour. Add cut up butter and mix in until mixture resembles breadcrumbs. Add sugar, vanilla, and egg yolks. Mix to make a firm dough. Add 1 to 2 teaspoons water to bind. Cover with plastic wrap and place in refrigerator 30 minutes.
- While dough is chilling, place figs in small-size saucepan. Add 6 Tablespoons water. Bring to boil. Cover with lid and reduce heat to a gentle simmer for 5 minutes until figs have plumped up a bit and water has absorbed. Remove from heat and transfer to medium-size bowl. Lightly mash with potato masher or fork. Stir in lemon juice. Let cool.
- Preheat oven to 375 degrees.
- Line 2 baking sheet with parchment paper. Set aside.
- Roll out dough on lightly floured surface to 20x6 inch rectangle. Cut dough rectangle in half lengthways to make 2 strips. Spoon half the fig purée evenly along each strip (near one of the long sides). Bring opposite long side up and over the filling to form a log shape. Press edges of dough together to seal. Flatten each log slightly. With a sharp knife cut each log into 10 pieces. Transfer to prepared baking sheets. Prick each with a fork.
- Place in oven 12 to 15 minutes until golden brown.
- Remove from oven and transfer to wire rack to cool completely.
- Store in airtight container for up to 1 week.
- Makes About 20
- Prep Time: 60 Minutes Cook Time: 15 Minutes Total Time: 75 Minutes
- "Work With What You Got!"
- ©Tiny New York Kitchen © 2020 All Rights Reserved
