British Fig Rolls (Better Than Shop Bought)
"This is a recipe I found many years ago for authentic Fig Rolls, and they are almost better than the shop bought variety, much though I love the commercial ones! Try to roll out the pastry as thinly as possible, other than that, this recipe is a breeze to make. Fig rolls are a much-loved "biscuit" from my childhood days and I make them whenever I can as I now live in France, as we cannot get them here. Fig rolls are great for a mid-morning snack with a cuppa as well as being ideal for school lunchboxes, picnics, gifts and afternoon tea." By French Tart
- #175 g dried figs, rinsed, coarsely chopped (6 oz)
- #100 g plain whole wheat flour (4 oz)
- #100 g all-purpose flour (4 oz)
- #29.58 ml light muscovado sugar (1 oz)
- #65 g butter (3 oz)
- #1/4 teaspoon salt
Lightly grease a baking sheet. Preheat oven to 350 degrees.
Put the figs in a saucepan with 300 ml (1/2 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced. Set aside to cool, then puree in a blender or food processor.
Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough.
Knead the dough on a lightly floured surface, then roll out to an oblong about 16 x 5 inches.
Spread the fig puree down the center of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
Trim the ends of the roll and cut into 1-1/4 inch wide slices. Turn the rolls over and place on the prepared baking sheet.
Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned. Cool on a rack.
Brilliant! Love fig rolls and this is definitely better than store-bought. Easy recipe with clear instructions. Thanks for sharing, will be making this recipe again.
Yum! I think this is my new favorite biscuit/cookie!!! Easy and delicious - what a great combination!
Scrumptious! I may never eat commercially made fig cookies again.
Mmmmm, these are soooooooooo good! I've been craving fig rolls ever since living here in Ireland for 10 months and this recipe really is IT! The rolls come out crumbly on the outside (or if you like them crispier just leave them in the oven for a minute longer) and the filling is gooey and fruity. Just like the real deal! :) The dough is very easy to work with, but it takes some practice to roll it out very thinly, I suppose (my rolls were more on the thick side, but still super yummy!) and the instructions are very clear. I don't own a food processor, so I just rubbed in the butter, then added the water and kneaded everything into a dough, which worked out fine. THANKS SO VERY MUCH for sharing this true gem of a recipe with us! It will definitely be made very often around my house.